Duck And Sausage Cassoulet

1. 1

   Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

2. 2

   Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add pork to pan; cook 6 minutes or until browned, turning occasionally. Remove pork from pan; reduce heat to medium. Add onion and carrot to pan; cook 8 minutes or until lightly browned, stirring occasionally. Add garlic and tomatoes; cook 2 minutes, stirring occasionally. Tie twine around parsley, celery, thyme, and bay leaf to secure. Add pork, beans, 4 cups broth, 2 cups water, and herb bundle to pan. Bring to a simmer; cook, covered, for 2 hours or until beans are tender. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cool bean mixture to room temperature; cover and chill overnight.

3. 3

   Preheat oven to 400u00b0.

4. 4

   Arrange duck confit legs in a 13 x 9-inch baking dish. Bake at 400u00b0 for 15 minutes or until thoroughly heated. Remove skin and meat from bones; shred meat into large pieces. Discard skin and bones.

5. 5

   Reduce oven temperature to 325u00b0.

6. 6

   Bring bean mixture to a simmer over medium-low heat; stir in duck. Bring remaining 4 cups broth to a simmer in a medium saucepan; pour evenly over bean mixture. Bake at 325u00b0 for 2 hours. Reduce oven to temperature to 275u00b0.

7. 7

   Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, turning occasionally. Cool slightly; cut into 1-inch pieces. Stir bean mixture; add sausage pieces. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle breadcrumbs evenly over cassoulet. Bake at 275u00b0 for 1 1/2 hours. Let stand 20 minutes before serving.

* Per serving · 4 servings · Values may vary.