Dominique Ansels Cassoulet

Ingredients

• 4 whole duck legs (about 3 lbs.), preferably Moulard
• Kosher salt
• 4 cups duck fat, melted
• 4 heads of garlic, cloves separated and peeled
• 2 tbsp. whole black peppercorns
• 6 bay leaves
• 1 lb. fresh garlic and pork sausages (about 4 links)
• 1 lb. Morteau sausages (about 4 links)
• 1 (8-oz.) piece pork belly, scored every 1/2-inch
• 2 medium yellow onions, cut into large dice
• 2 medium carrots, cut into large dice
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 (28-oz.) cans whole peeled San Marzano tomatoes
• 1⁄4 cup all-purpose flour
• 1 (750-ml) bottle dry riesling
• 3 cups dried tarbais beans
• Baguette, for serving

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