Cassoulet - Sheridan Fruit Co.

Ingredients

• Six Duck Legs Confit (see previous recipe)
• 1 pound French pork sausage links
• 1/3# Bacon pieces
• 1 quart chicken stock
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 2 ribs celery, diced
• 1 pound dried white cannellini beans, rinsed
• 1 tsp fresh thyme, chopped
• 1 tsp Italian parsley, chopped
• 1 bay leaf
• ¼ c fresh bread crumbs
• 4 small garlic cloves, peeled
• 1 large plum tomato, chopped
• Salt and pepper to taste
• ¼ c duck fat (reserved from confit)