Ingredients

1 1/2 lbs. Navy or Great Northern beans, rinsed and picked over 1/2 lb. Bacon in one piece 6 oz. fresh pork rind or fat back, in one piece, rinsed well 10 cloves garlic 2 medium onions, cut in half 1 carrot, coarsely chopped Bouquet garni made of 5 parsely sprigs, 3 celery leaves, 1 thyme sprig, 1 bay leaf, 5 cloves and 10 peppercorns, wrapped in cheesecloth and tied 10 cups water 1/2 pound duck gizzard confit 4 confit duck legs 3 cups duck and veal demi-glace dissolved in 3 cups water 2 large tomatoes, peeled, seeded and chopped Kosher salt and freshly ground black pepper to taste 4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, then cut in half crosswise 1/2 pound fresh garlic sausage, cut into 8 slices 1/4 cup duck fat, melted

Description

Cassoulet D'Artagnan, Recipe

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