Ingredients

4 sprigs fresh flat-leaf parsley 1 bay leaf 1 sprig fresh rosemary 3 sprigs fresh thyme 1 celery stalk, halved crosswise 1 leek, dark-green part only, rinsed well 1 tablespoon extra-virgin olive oil 2 ounces fatback or uncured pork belly, cut into 1/2-inch dice 8 ounces pork shoulder, cut into 3/4-inch dice 1 whole clove 1 medium onion, halved 1 smoked ham hock 1 medium carrot 1 3/4 cups whole peeled tomatoes with juice, chopped (from a 14 1/2-ounce can) 2 cups dried navy, Great Northern, or Tarbais beans, soaked in cold water for 12 hours 1 garlic clove, halved 2 legs duck confit (homemade or store-bought), skinned and separated at the joint 8 ounces fresh garlic sausage (see the Guide), cut into 1/2-inch half-moons 4 cups coarsely torn fresh bread (preferably from a crusty, rustic loaf) 4 tablespoons unsalted butter, melted

Description

Cassoulet, Recipe

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