Cassoulet

Ingredients

• FOR THE BEANS AND SAUSAGE
• 2 quarts chicken stock
• 1 lb French haricots vert, blancs
• 1⁄2 lb lean salt pork, in one piece
• 1⁄2 lb garlic pork sausage
• 1 small peeled onion
• 1⁄2 teaspoon minced garlic
• 1⁄2 teaspoon dried thyme
• FOR THE BOQUET GARNI
• 1 piece cheesecloth, 12 inches square
• 4 sprigs fresh parsley
• 3 stalks celery & leaves
• 1 leek, white part
• 2 bay leaves
• 20 whole cloves
• FOR THE PORK AND LAMB
• 2 tablespoons olive oil
• 1⁄2 lb pork loin, cut in 2 inch chunks
• 1⁄2 lb lamb shoulder, cut in 2 inch chunks
• 1⁄2 cup onion, diced
• 1⁄2 cup celery, diced
• 1⁄2 teaspoon garlic, minced
• 1⁄2 cup dry white wine
• 1 (14 ounce) can diced tomatoes
• 1 bay leaf
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 4 legs duck confit
• 3⁄4 cup fine dry breadcrumb
• 1⁄4 cup finely chopped parsley
• 2 tablespoons duck fat or 2 tablespoons goose fat or 2 tablespoons melted butter

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