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Ingredients

• 4 duck legs, rinsed well and patted dry
• 4 fresh thyme sprigs
• 4 garlic cloves
• 2 bay leaves
• 6 to 8 whole peppercorns
• Salt, to taste
• 3 to 4 cups canola oil, or as needed

• 2 lb. dried Great Northern beans, picked over,
  rinsed and soaked in water for 12 to 24 hours
• 1 carrot, peeled and cut into 1-inch lengths
• 1 bay leaf, 4 fresh thyme sprigs and 4 fresh
  flat-leaf parsley sprigs tied together with
  kitchen string
• 1 yellow onion, peeled
• 10 garlic cloves, peeled
• 5 whole cloves
• Salt, to taste

• 1 yellow onion, peeled and quartered
• 1 lb. mild pork garlic sausage
• 1 lb. duck sausage, or substitute pork sausage
• 2 tomatoes, peeled, seeded and chopped
• 2 quarts unsalted or low-sodium chicken broth,
  warmed
• Salt and freshly ground pepper, to taste

Description

Making Cassoulet Is A Time-consuming Process, Although The Results Are Well Worth Your Efforts. Plan To Prepare This Dish Over A Two-day Period, Starting With Soaking The Beans Overnight. Accompany With A Full-bodied Red Wine.

Williams-Sonoma