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1
Prepare the confit, or preserved duck.
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2
This can be done weeks in advance or the same day if desired.
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3
To reduce the amount of time the dish takes, it is best to make it at least a day ahead.
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4
The day before the cassoulet will be served prepare the beans.
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5
Rinse them well and pick them over to eliminate tiny stones.
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6
Put them in a Dutch oven or large saucepan and cover with cold water.
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7
Bring to a boil, cover and remove from the heat.
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8
Allow to sit 40 minutes.
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9
Meanwhile, in another large saucepan cover the fresh pork rind or bacon with cold water and bring to a boil over high heat.
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10
Simmer for several minutes, rinse, drain and set aside.
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11
This is done to remove the salt, which would have a toughening effect on the beans.
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12
By this time the beans should have swollen.
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13
Discard the liquid (to help make the beans more digestible), rinse the beans and cover them again with cold water.
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14
Add the bay leaves, thyme, and drained pork rind or bacon and bring to a boil over medium-high heat.
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15
Boil vigorously for about 45 minutes to one hour, or until the beans are quite well-cooked but still a bit firm.
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16
Add the carrots and additional boiling water if necessary and cook an additional 15 minutes, or just until the carrots are cooked.
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17
The mixture should not be too dry.
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18
Remove from the heat, stir in a tablespoon salt and allow to cool to room temperature.
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19
Cover and refrigerate overnight.
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20
In a very large frying pan melt three tablespoons goose fat (or butter).
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21
Add the sausages all in a single coil, if you can, and cook them over medium heat for about 12 minutes on one side, about 6 minutes on the other side.
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22
(Remember which side was cooked for the shorter time.
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23
When the cassoulet is assembled, you will place the sausage with the less cooked side down, so the remaining fat will soak into the bean mixture.)
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24
You need not prick the sausage.
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25
Remove the sausage from the pan and set aside.
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26
In the same saucepan, add an additional three tablespoons goose fat (if necessary) to cook the confit.
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27
If the confit was made ahead, let it come to room temperature to soften the fat and remove all of the confit pieces, wiping off the fat as you remove them.
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28
Now saute the pieces of confit over medium-high heat until the skin is very crisp and turns a rich, deep brown.
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29
Baste off the fat as necessary.
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30
The duck should cook about five to 10 minutes on each side.
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31
Remove from the frying pan, drain and set aside.
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32
Remove the bean mixture from the refrigerator to bring to room temperature.
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33
Preheat oven to 325 degrees.
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34
In the same frying pan, add two tablespoons goose fat (if necessary) and cook the onions over high heat for about 5 minutes.
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35
Add the tomatoes and the liquid and a clove garlic and cook until the mixture is fairly dry, or about 30 minutes.
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36
The mixture should be a rich, deep red.
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37
Combine the bean and carrot mixture with the tomato and onion mixture.
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38
Remove the bones from the duck confit and cut the duck into large chunks without removing the skin.
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39
Assemble the cassoulet in a large, earthenware casserole.
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40
An oval casserole measuring 12 by 17 by 3 inches deep is a perfect size for this recipe.
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41
Rub the inside of the casserole with one clove of garlic and discard the garlic.
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42
Layer in this order: a single layer of the bean mixture, using about a third of it.
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43
Cover this with the cutup pieces of duck.
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44
Add a second layer of the bean mixture.
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45
Add the sausages in one layer with less-cooked side down.
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46
Add the last layer of beans.
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47
Finally, add the bread-crumb mixture.
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48
Be sure there is at least half an inch of growing space between the bread crumbs and the rim of the casserole.
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49
Place in the oven and bake for 1 1/2 to 2 hours, or until the crust is golden and firm.
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50
Serve immediately.
