Classic French Cassoulet

Instructions

1. 1
   Soak the dried beans overnight in cold water.
2. 2
   Drain 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. 3
   Use the measured ready-roasted boneless duck; no separate confit preparation is required.
4. 4
   Cut 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. 5
   Add 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. 6
   Deglaze the pot with white wine, scraping up any browned bits from the bottom.
7. 7
   Return pork to the pot with cooked beans, all measured stock, bay leaves and thyme. Bring to a simmer, cover and simmer for 3-4 hours until pork is tender. Serve all cooking liquid in the cassoulet.
8. 8
   Preheat the oven to 375°F (190°C) while the braise finishes.
9. 9
   Shred the measured 600g roasted boneless duck and slice the sausage into 1-inch pieces.
10. 10
    Stir all the duck and sausage into the beans, with the measured salt and pepper. Remove and discard bay leaves and thyme stems before serving.
11. 11
    Top 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. 12
    Garnish with fresh parsley before serving.