Cassoulet
Ingredients
- 4 cups cooked tarbais or white beans, recipe below
- 4 cups braising liquids (lamb, chicken, duck or rabbit)
- 8 1-oz pieces braised lamb
- 8 oz duck or rabbit confit, medium to large pieces removed from bones
- 2 4-oz pork sausages in casing, seared and sliced into 4 pieces each
- 4 slices pancetta, 1/3- to 1/4-inch thick
- 8 Tablespoons duck fat
- 8 Tablespoons breadcrumbs
- 1/2 cup duck or pancetta fat
- 1 large white onion
- 3 garlic cloves, sliced in half
- 5 sprigs thyme
- 3 sprigs rosemary
- 2 bay leaves
- Pinch chili flakes
- 1/2 cup tomato paste
- 1/2 cup red wine
- 3/4 quart tarbais or white beans, soaked overnight
- Kosher salt, to taste
Instructions
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