French Pork and White Bean Casserole (Cassoulet) with Duck Confit | America's Test Kitchen

Ingredients

• 1/4 cup table salt
• 1 large onion, peeled and cut into 1-inch chunks
• 6 medium garlic cloves
• 2 tablespoons whole black peppercorns
• 12 parsley stems, with leaves attached
• 2 bay leaves
• 6 duck legs (see note)
• 4 cups duck fat (see note)
• Table salt
• 1 pound dried cannellini beans (about 2 cups), rinsed and picked over
• 2 medium celery ribs
• 1 bay leaf
• 4 sprigs thyme
• 1 pound fresh garlic sausage (see note)
• 1/4 pound Salt pork, rinsed of excess salt
• 4 tablespoons vegetable oil
• 1 pound pork shoulder, cut into 1-inch chunks
• 1 large onion, chopped fine (about 1 1/2 cups)
• 2 medium carrots, peeled and cut into 1/4-inch dice (about 1 cup)
• 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 1 (14.5-ounce) can diced tomatoes
• 1 quart low-sodium chicken broth
• Ground black pepper
• 4 large slices high-quality white sandwich bread, torn into rough pieces
• 1/2 cup chopped fresh parsley leaves