Cassoulet

• 11/2 pounds tarbais or runner cannellini beans
• 1 bouquet garni (peppercorn, bay, garlic, thyme)
• 1 onion, peeled and halved crosswise
• 1 carrot, peeled and halved crosswise
• 1 leek, split and washed thoroughly
• 1 piece bacon skin or trimmings (about 2 ounces)
• 4 quarts unsalted chicken or duck stock
• 2 tablespoons duck fat
• 1 pound garlic sausage, cut into 2-inch slices
• 8 legs duck confit*
• 11/2 cups garlic confit puree (recipe below)
• 2 tablespoons Dijon mustard
• 3 tablespoons butter
• 1 tablespoon salt, or to taste
• For the Crumb Topping:
• 3 tablespoons duck fat
• 11/2 cups breadcrumbs
• 3 tablespoons parsley, finely chopped
• 3 tablespoons thyme, finely chopped

1. 1. Cover beans with room temperature water and let sit overnight in a nonreactive bowl.
2. 2. Drain beans and discard water. Transfer beans to a large pot. Add bouquet garni, onion, carrot, leek and bacon. Cover with stock. (The beans should be covered throughout the cooking process by about 1 inch of liquid.)
3. 3. Bring to a light simmer and cook over very low heat, uncovered, until fully tender. This could take up to 2 hours, depending on the age of the beans. Start testing after 90 minutes-remember Mr. Sandro's trick of blowing on a bean and seeing if the skin wrinkles (a sign it's ready). When beans are cooked, pour them and their liquid into a large bowl and allow them to cool. Do not add salt. Refrigerate beans in their liquid overnight.
4. 4. Drain beans, discarding vegetables and bacon but reserving the cooking stock. Bring stock to a boil in a large stockpot and reduce by half, skimming during the process to remove impurities.
5. 5. Meanwhile, preheat oven to 300 degrees. Heat duck fat in a skillet over medium-high heat and brown sausage slices. Brown the duck confit if you like. Set the meat aside.
6. 6. Once the bean stock has been reduced, remove from heat. Add garlic confit puree, mustard and butter, whisking to emulsify. Add beans and toss. Season to taste. (This mixture should be neither dry nor soupy, but moist. If there is too much liquid, remove some. If not enough, add additional stock to taste.)
7. 7. Add beans and emulsified stock to a heavy ovenproof pot with a lid. Nestle in sausages and duck confit.
8. 8. To make the topping: Heat duck fat over moderate heat in a skillet. Add breadcrumbs and toast until golden and crisp. Off heat, add chopped thyme and parsley. Season with salt.
9. 9. Sprinkle the cassoulet with the breadcrumbs. Cover and bake in the oven for 45 minutes. Remove the lid and cook an additional 15 minutes. Serve immediately.

tarbais, bouquet garni, onion, carrot, thoroughly, bacon, unsalted chicken, duck fat, garlic, duck confit, garlic, mustard, butter, salt, duck fat, breadcrumbs, parsley, thyme

Taken from www.epicurious.com/recipes/member/views/cassoulet-50182984 (may not work)