Ingredients

• ●1 pound Dried white beans (haricot or Tarbais)
• ●4 legs Duck confit
• ●1 pound Garlic sausage (Toulouse or similar)
• ●1 pound Pork shoulder
• ●1 large Onion
• ●2 medium Carrot
• ●1 Celery stalk
• ●4 cloves Garlic
• ●2 tablespoons Tomato paste
• ●8 cups Chicken stock
• ●1 cup Dry white wine
• ●2 Bay leaf
• ●4 Thyme sprigs
• ●1 cup Breadcrumbs
• ●1/4 cup Fresh parsley
• ●2 tablespoons Olive oil

Instructions

1. 1Soak the dried beans overnight in cold water.
2. 2Drain and rinse the beans. In a large pot, cover the beans with fresh water, bring to a boil, then reduce heat and simmer for about 1 hour, or until tender but not mushy. Drain and set aside.
3. 3While the beans are cooking, prepare the meats. If making your own duck confit, start several days in advance. Otherwise, purchase high-quality duck confit.
4. 4Cut the pork shoulder into 2-inch cubes. In a large Dutch oven or heavy pot, brown the pork in olive oil over medium-high heat. Remove the pork and set aside.
5. 5Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste and cook for another minute.
6. 6Deglaze the pot with white wine, scraping up any browned bits from the bottom.
7. 7Return the pork to the pot. Add the cooked beans, chicken stock, bay leaves, and thyme sprigs. Bring to a simmer, then reduce heat to low, cover, and cook for at least 3 hours, or up to 4 hours, until the pork is very tender.
8. 8About 30 minutes before serving, preheat oven to 375°F (190°C).
9. 9Remove the duck confit from the fat and shred the meat. Slice the garlic sausage into 1-inch pieces.
10. 10Stir the duck confit and sausage into the bean mixture. Season with salt and pepper to taste.
11. 11Top the cassoulet with breadcrumbs and bake in the preheated oven for 20-30 minutes, or until the breadcrumbs are golden brown and the cassoulet is bubbly.
12. 12Garnish with fresh parsley before serving.