Duck Cassoulet Recipe | Cruise Scoop

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