Michael Lewis's Cassoulet de Canard
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Ingredients
-
2 12 lbs
white beans
(dried, great northern)
-
12 lb
pork
(fresh, rind)
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2 12 lbs
confit duck legs
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6
fresh parsley
(stems without leaves)
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4
fresh thyme
(sprigs)
-
5
whole cloves
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12
garlic cloves
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1 lb
bacon
(smoked salted slab, halved crosswise)
-
3 cups
onion
(chopped, 1 pound)
-
1 tsp
salt
-
1 lb
mutton
(meaty, lamb bones cracked by butcher)
-
1 cup
goose fat
(rendered)
-
6
tomatoes
(3 pounds)
-
5
bay leaves
(california)
-
1 qt
beef stock
(canned broth)
-
750 mls
dry white wine
-
2 tsps
black pepper
-
2 12 lbs
pork sausage
(fresh, sweet or very spicy such as saucisson a l ail au vin rouge saucissede canard a l armagnac or a mixture of the two)
-
1 12 cups
bread crumbs
(plain dry)
-
1 cup
flat leaf parsley
(chopped fresh)
-
1 cup
flat leaf parsley
(chopped fresh)
Preparation
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