Cassoulet

Step 1

Drain the soaked white beans and set aside. Preheat the oven to 300°F.

Step 2

In a large Dutch oven, cook the bacon over medium heat for 5 minutes, until crisp and the fat has rendered.

Step 3

Add the pork sausage slices and cook for 5 minutes, until browned. Remove the bacon and sausage and set aside.

Step 4

Add the onion to the pot and cook for 5 minutes, until softened, then stir in the garlic and tomato paste and cook for 1 minute, until fragrant.

Step 5

Return the bacon and sausage to the pot, add the drained beans and chicken broth, and season with salt and pepper.

Step 6

Bring to a simmer, cover, and transfer to the oven. Bake for 2 hours, until the beans are tender.

Step 7

Nestle the duck confit legs into the beans, pushing them down slightly, then sprinkle the bread crumbs evenly over the top.

Step 8

Return to the oven uncovered and bake for 30 minutes more, until the breadcrumbs are golden and the duck confit is heated through to at least 165°F.

Step 9

Let rest for 10 minutes before serving in shallow bowls.