Ingredients

1 1/2 lb dried white beans such as Great Northern or cannellini (3 2/3 cups), picked over and rinsed

2 sprigs fresh parsley

1 Turkish or 1/2 California bay leaf

2 whole cloves

1/2 teaspoon black peppercorns

5 sprigs fresh thyme

1 1/2 lb boneless pork shoulder, cut into 1/2-inch-thick slices

4 qt water

2 onions, chopped

1 carrot, cut into 1/2-inch pieces

2 tablespoons finely chopped garlic plus 2 cloves, halved

2 tablespoons olive oil

8 confit duck legs

1 tablespoon salt

3/4 teaspoon black pepper

1 lb saucisson à l'ail or other fully cooked garlic pork sausage (not cured or dried), casing removed

For garlic-crumb topping

• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 1/2 cups coarse fresh bread crumbs (from a baguette)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Special equipment:

• Special equipment: cheesecloth; kitchen string; a 17- by 11-inch heavy roasting pan or 7-qt shallow flameproof casserole dish

Description

In This Version Of Cassoulet, Garlic-crumb Topping Is Served On The Side. Rather Than Acting As A Thickener, The Crumbs Give Our Brothy Version...

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