French Pork and White Bean Casserole (Cassoulet) with Duck Confit

Name: French Pork and White Bean Casserole (Cassoulet) with Duck Confit
Cuisine: Europe, French
Ingredients: 1/4 cup, table salt; 1 large, onion, peeled and cut into 1-inch chunks; 6 medium, garlic cloves; 2 tablespoons, whole black peppercorns; 12 , parsley stems, with leaves attached; 2 , bay leaves; 6 , duck legs (see note); 4 cups, duck fat (see note); , Table salt; 1 pound, dried cannellini beans (about 2 cups), rinsed and picked over; 2 medium, celery ribs; 1 , bay leaf; 4 sprigs, thyme; 1 pound, fresh garlic sausage (see note); 1/4 pound, Salt pork, rinsed of excess salt; 4 tablespoons, vegetable oil; 1 pound, pork shoulder, cut into 1-inch chunks; 1 large, onion, chopped fine (about 1 1/2 cups); 2 medium, carrots, peeled and cut into 1/4-inch dice (about 1 cup); 4 medium, garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 tablespoon, tomato paste; 1/2 cup, dry white wine; 1 (14.5-ounce) can, diced tomatoes; 1 quart, low-sodium chicken broth; , Ground black pepper; 4 large slices, high-quality white sandwich bread, torn into rough pieces; 1/2 cup, chopped fresh parsley leaves

Main Courses
Europe
French
Pasta, Grains, Rice & Beans
Meat
Poultry
Beans
Duck
Pork
Stews

Appears in Cook's Illustrated November/December 2009

Making homemade duck confit takes some extra time. But the effort is worth it for this authentic French recipe.

SERVES 8 to 10

TIME 8 to 9 hours, plus 12 hours brining and 8 hours soaking

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