Classic Cassoulet

ranchogordo.com

Rabid Child

subheading: For the beans:

1 pound Classic Cassoulet or Flageolet beans, picked over and rinsed

Bouquet garni of 1 bay leaf, 1 shallot, 2 garlic cloves, 3 fresh thyme sprigs, and 2 fresh flat-leaf parsley sprigs

2 to 3 tablespoons kosher salt

subheading: For the pork:

1 ½ pounds boneless pork butt or shoulder, trimmed of excess fat and cut into 3-inch pieces

1 teaspoon kosher salt

¼ teaspoon freshly ground pepper

4 tablespoons rendered duck fat

1 yellow onion, cut into ½-inch dice

5 garlic cloves, chopped

1 celery stalk, chopped

1 carrot, peeled and chopped

One 14-ounce can diced tomatoes, with juice

3 fresh thyme sprigs

1 bay leaf

¼ cup dry white wine

subheading: For the broth:

4 cups chicken broth (preferably homemade)

1 smoked ham hock

2 fresh thyme sprigs

1 bay leaf

2 large shallots

subheading: To finish:

2 confit duck legs, skin removed

2 Toulouse sausages (about 10 ounces total)

1 cup rendered duck fat

1 ½ cups coarse dried bread crumbs such as panko (Japanese bread crumbs)

Directions at ranchogordo.com

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