Cassoulet

bonappetit.com

Candiss O'Reilly

subheading: DUCK CONFIT:

6 duck legs

6 Tbsp. Diamond Crystal or 3 Tbsp. plus 2½ tsp. Morton kosher salt

4 sprigs thyme

4 garlic cloves, smashed

2 tsp. black peppercorns

1 tsp. juniper berries (optional)

subheading: BEANS:

2 whole cloves

1 large onion, peeled, halved through root end

1½ lb. dried Tarbais, corona, or cannellini beans, soaked overnight, drained

8 oz. pancetta (leave in 1 thick piece)

2 carrots, scrubbed, halved crosswise if large

1 head of garlic, halved crosswise

4 sprigs thyme

1 bay leaf

Freshly ground black pepper

Kosher salt

subheading: PORK RAGÙ:

1½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1" pieces

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

Freshly ground black pepper

2 Tbsp. vegetable oil

1 large carrot, peeled, chopped

4 garlic cloves, finely chopped

4 sprigs thyme

1 bay leaf

1 14.5-oz. can crushed tomatoes

6 cups chicken stock or low-sodium chicken broth

subheading: ASSEMBLY:

Kosher salt, freshly ground pepper

1 lb. fresh pork sausage (such as Toulouse, sweet Italian, or unsmoked kielbasa)

3 cups medium-fine fresh breadcrumbs, divided

¼ cup finely chopped parsley

1 garlic clove, halved lengthwise

1 lb. precooked garlic sausage, sliced crosswise ¼" thick (optional)

Directions at bonappetit.com

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