Duck Cassoulet Recipe

Name: Duck Cassoulet Recipe
Ingredients: 1 1/2 pounds white beans, preferably coco or tarbais from France; 2 to 3 tablespoons duck fat or canola oil; One 1-pound piece flat pancetta; One 6-bone rack baby back pork ribs; 1 whole duck breast, about 1 pound, cut into 1-inch cubes; 1/2 cup coarsely chopped carrot; 1/2 cup coarsely chopped celery; 1 1/2 cups coarsely chopped onion; 1 cup coarsely chopped tomato; ½ tablespoon finely chopped garlic; 1 tablespoon tomato paste, optional; ¾-pound mild pork sausage, in one large piece, preferably French, from Toulouse, or sweet Italian sausage; 1 bouquet garni; 6 to 8 cups chicken stock, warm, plus additional as needed; 1 parchment paper lid or a piece of pork skin slightly larger than the pot the cassoulet will be cooked in (see Chef’s Notes below); 3 confit duck legs; 6 large garlic cloves, optional; About 1 ½ cups roughly torn bread, optional; Extra virgin olive oil, optional

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INGREDIENTS 1 1/2 pounds white beans, preferably coco or tarbais from France 2 to 3 tablespoons duck fat or canola oil One 1-pound piece flat pancetta One 6-bone rack baby back pork ribs 1 whole duck...

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Cooking tools:

Stockpot
Cast iron cocotte
Dutch oven
Mixing bowl
Colander
Pot
Chef's knife
Cutting board
Fork
Spoon
Measuring cup
Parchment paper
Stove
Oven
Refrigerator
Serving platter

Ingredients

1 1/2 pounds white beans, preferably coco or tarbais from France
2 to 3 tablespoons duck fat or canola oil
One 1-pound piece flat pancetta
One 6-bone rack baby back pork ribs
1 whole duck breast, about 1 pound, cut into 1-inch cubes
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1 1/2 cups coarsely chopped onion
1 cup coarsely chopped tomato
½ tablespoon finely chopped garlic
1 tablespoon tomato paste, optional
¾-pound mild pork sausage, in one large piece, preferably French, from Toulouse, or sweet Italian sausage
1 bouquet garni
6 to 8 cups chicken stock, warm, plus additional as needed
1 parchment paper lid or a piece of pork skin slightly larger than the pot the cassoulet will be cooked in (see Chef’s Notes below)
3 confit duck legs
6 large garlic cloves, optional
About 1 ½ cups roughly torn bread, optional
Extra virgin olive oil, optional