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1
Soak the Cannellini beans in water overnight.
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2
Drain and top with salted water and bring to a boil then simmer for an hour.
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3
Preheat oven to 400 degrees.
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4
Remove skin from duck and place in a large frying pan fat side down to render the fat. When crisp and cooled break into bite size pieces and set aside.
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5
Remove the meat from the bones and break into bite size pieces.
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6
Place the bones in a pot cover with salted water and simmer.
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7
In a 6 1/2 quart dutch oven brown bacon and sausage.
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8
Remove meat from pan. When cool enough to handle slice into bite size pieces.
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9
Caramelize the paste in the dutch oven. Add 1 tablespoon olive oil or duck fat add the onion, carrots, celery, and jalapeno if using. Cook for 8 minutes.
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10
Stir in herbs. Season with salt and pepper.
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11
Top with the meats, tomatoes, and the strained beans.
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12
Give a good stir. Add enough of the simmered duck stock or water to cover the beans. Place lid on and bake for 1 1/2 hours stir and check to see if additional stock is needed.
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13
Bake for 1 hour more. Check beans for tenderness continue baking if not done to your liking.
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14
Remove from oven stir a taste seasoning with additional salt and pepper.
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15
Reduce heat to 350 degrees.
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16
Remove the crisp skin of the duck from the frying pan.
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17
To the fat add 2-4 tablespoons butter and the bread crumbs and brown a couple minutes.
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18
Top the cassoulet with half the crumbs and bake uncovered for 15 minutes.
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19
Top with rest of bread crumbs and place under broiler to crisp and brown.
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20
Crumbled duck skin can be sprinkled over the cassoulet or.
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21
sprinkle on a side of a crisp salad.
