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1
Preheat convection oven to 350 degrees F. Place an earthenware dish into the oven to warm.
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2
In a large saute pan combine white beans, liquids, lamb, duck and sausages.
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3
Place the slices of pancetta in another pan and sear until crisp on one side.
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4
Bring the meat and bean mixture to a simmer and pour into the hot earthenware dish.
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5
Once the pancetta is crisp on one side, place unseared side on top of the bean mixture, leaving crisp side facing upward.
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6
Place back into the oven.
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7
Cook until cassoulet is hot and the bean mixture is simmering.
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8
The liquid should be reduced but the bean mixture should still be very loose and moist.
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9
Remove earthenware dish from the oven.
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10
Drizzle duck fat on top and finish with breadcrumbs.
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11
In a large sauce pot warm fat over medium high heat.
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12
Add onions, garlic, thyme, rosemary, bay and chili flakes.
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13
Cook until onions are soft, then add tomato paste and cook until tomato has caramelized on bottom of pan, 5 to 10 minutes.
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14
Deglaze with red wine and cook until reduce to au sec (nearly dry).
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15
Add beans, stir to coat with tomato, add water to cover.
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16
Bring to a simmer over medium-high heat, then reduce temperature to keep beans cooking at a gentle simmer.
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17
Add water as needed.
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18
Cook until the beans are tender and starch texture becomes creamy, up to 2 hours depending on the beans.
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19
Pour into a shallow pan and salt appropriately.
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20
Place into refrigerator and cool.
