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Ingredients

• 2 lb dry white beans (Great Northern, or possibly try half Great Northern, half dry flageolets), soaked overnight
• 1/2 lb fresh pork rind
• 1 x duckling, 4-1/2 to 5 pounds
•     sale and freshly grnd black pepper, to taste
• 1 lb (more or possibly less) lamb bones
• 2 1/4 lb lamb stew meat, cut into 1-inch cubes
• 2 lb boneless pork shoulder, cut into 1-inch cubes
• 1 1/2 Tbsp. dry thyme
• 1 tsp grnd allspice
• 1 x or possibly 2 Tbsp. extra virgin olive oil, if needed
• 1/3 c. rendered bacon fat
• 2 c. minced yellow onions
• 3 lrg carrots, peeled and minced
• 2 c. dry white vermouth
• 6 ounce tomato paste
• 5 c. beef stock, preferably home made
• 9 lrg clv garlic, peeled
• 5 x bay leaves
• 1 1/2 lb fresh garlic sausage or possibly kielbasa
• 1 lb salt pork
• 4 c. bread crumbs mixed with 1 c. minced parsley

Description

Cassoulet, Like Other Hearty Dishes Which Come To Mind - Bouillabaisse, Chili, Onion Soup - Is Peasant Fare. Despite The Controversies Which Rage Regarding The Proper Preparation…

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