Ingredients

Duck leg confit 4 1/2 cups dried white beans 1 white onion 5 whole cloves 1/2 cup rendered duck fat, from preparing the confit 1 carrot, peeled and coarsely chopped 2 celery stalks, coarsely chopped 2/3 cup garlic cloves (about 2 heads) 1 piece pancetta, 1/2 lb, cut into 1-inch cubes 10 1/2 cups veal stock 2 cups water 1/2 lb smoked ham hock 2 tomatoes, cut into quarters bouquet garni 1/2 teaspoon salt 1 tablespoon whole black peppercorns 2 lb boneless lamb shoulder 2 tablespoons olive oil 1 cup dry white wine 1 lb cooked pork sausage, cut in half lengthwise 1/2 cup fine dried bread crumbs

Description

Cassoulet, Recipe

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