Michael Lewis&# 39;s Cassoulet de Canard

Ingredients

2 1/2 pounds dried white beans such as Great Northern

1/2 pound fresh pork rind

2 1/2 pounds confit duck legs

6 fresh parsley stems (without leaves)

4 fresh thyme sprigs

5 whole cloves

12 garlic cloves

1 (1-pound) piece smoked salted slab bacon, halved crosswise

3 cups chopped onion (1 pound)

1 teaspoon salt

1 pound meaty mutton or lamb bones, cracked by butcher

1 cup rendered goose fat

6 large tomatoes (3 pounds)

5 bay leaves (not California)

1 quart beef stock (not canned broth)

1 (750-ml) bottle dry white wine

2 teaspoons black pepper

2 1/2 pounds fresh garlic-pork sausage (not sweet or very spicy) such as saucisson à l'ail au vin rouge,

My Recipe Was Adapted From Julia Child's Mastering The Art Of French Cooking. I've Changed The Meats (a Lot) And The Seasonings (a Bit). I've...

Epicurious

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