Dominique Ansel’s Cassoulet

Name: Dominique Ansel’s Cassoulet
Ingredients: 4 whole duck legs (about 3 lbs.), preferably Moulard; Kosher salt; 4 cups duck fat, melted; 4 heads of garlic, cloves separated and peeled; 2 tbsp. whole black peppercorns; 6 bay leaves; 1 lb. fresh garlic and pork sausages (about 4 links); 1 lb. Morteau sausages (about 4 links); 1 (8-oz.) piece pork belly, scored every 1/2-inch; 2 medium yellow onions, cut into large dice; 2 medium carrots, cut into large dice; 4 sprigs thyme; 2 sprigs rosemary; 2 (28-oz.) cans whole peeled San Marzano tomatoes; 1⁄4 cup all-purpose flour; 1 (750-ml) bottle dry riesling; 3 cups dried tarbais beans; Baguette, for serving

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Made with confit duck legs, pork belly, and two kinds of sausage, this meaty, resplendently rich cassoulet is worth treasuring all winter.

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