Chef Johns Cassoulet
Ingredients
- 3 quarts seasoned chicken stock or broth
- 4 ounces pancetta, cut into 1/4-inch dice
- 2 duck leg confit
- 1 pound Tarbais beans, or other white beans, soaked overnight
- 2 bay leaves
- 1 teaspoon black peppercorns
- 6 sprigs thyme
- 6 unpeeled garlic cloves, cut in half
- 12 ounces fresh pork shoulder or chop, cut into 2-inch pieces
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1.5 pounds Toulouse sausages, or other garlic pork sausage
- 2 tablespoons butter
- 2 cups bread crumbs
- 1/2 cup Italian parsley
- 1 cup diced onion
- 0.5 cup diced carrot
- 0.5 cup diced celery
- 0.25 cup tomato paste
- 0.75 cup white wine
- 1 teaspoon salt
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