Parmesan Leek and Smoky Sausage Cassoulet

Ingredients

• 1 500g/17.6 oz bag D’Artagnan Tarbais Beans
• 7 1/4 cups 1.7 L chicken stock
• 1/4 lb 115 g D’Artagnan Hickory Smoked Bacon, chopped into ½-inch pieces
• 1 8.5 oz/241 g pack D’Artagnan Duck and Armagnac Sausage
• 1 bunch 1 lb/450 g leeks, thinly sliced and rinsed well under cool running water
• 4 large carrots chopped
• 2 large stalks celery chopped
• 2 medium yellow onions chopped
• 10 large cloves garlic crushed or minced
• 1 tablespoon minced fresh thyme
• 1 bay leaf
• ½ teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch ground cloves
• 1 2-inch piece Parmesan cheese rind
• 4 D’Artagnan Duck Confit Legs
• 2 tablespoons red wine vinegar
• Fresh-grated Parmesan cheese for serving

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