French Pork and White Bean Casserole (Cassoulet) with Duck Confit
Published November 1, 2009. From Cook's Illustrated.
Serves 8 to 10
The two components of this recipe, the confit and the stew, are cooked simultaneously. In order for the confit and stew to finish cooking at the same time (step 7), start cooking the confit (step 3) and then wait about 1 1/2 hours before starting the stew (step 4). The cooked confit, covered with fat, will last up to one month. Three turkey drumsticks can be substituted for the duck legs. We prefer the duck confit prepared with duck fat, but canola oil can be substituted. We prefer to brine the beans overnight, but if you are pressed for time you can ‘quick brine’ them. Instead of combining the salt, water, and beans in a large container in step 2, place them in a large Dutch oven and bring to a rolling boil over high heat. Remove the pot from the heat, cover, and let stand 1 hour. Drain and rinse the beans and proceed with the recipe as directed. If you can’t find fresh French garlic sausage, Irish bangers or Bratwurst may be substituted.