Chrysalis Vineyards - Recipes - Duck & Sausage Cassoulet - 2015 Papillon

Ingredients

• 1 1/2 lbs Dried cannellini beans
• 1 lb Boneless pork shoulder (Boston Butt), trimmed and cut into 1-1/2 inch pieces
• 1/2 tsp Kosher salt, divided
• 1/2 tsp Freshly ground black pepper, divided
• 1 tbsp Canola oil
• 2 1/2 cups Finely chopped onion (about 2 medium)
• 1 cup Thinly sliced carrot (about 1/2 pound)
• 4 Garlic cloves, minced
• 1 Can (14 oz.) whole tomatoes, drained and chopped
• 2 Fresh flat-leaf parsley sprigs
• 1 Celery stalk
• 1 Thyme sprig
• 1 Bay leaf
• 8 cups Fat-free, less-sodium chicken broth, divided
• 2 cups Water
• 5 Duck confit legs (about 2 1/2 pounds)
• Cooking spray
• 3/4 lb Chicken sausage
• 1 Slice white bread ( 1 oz.)