Classic French Cassoulet | Recipe Studio

Ingredients

• 1 pound Dried white beans (haricot or Tarbais)
• 4 legs Duck confit
• 1 pound Garlic sausage (Toulouse or similar)
• 1 pound Pork shoulder
• 1 large Onion
• 2 medium Carrot
• 1 Celery stalk
• 4 cloves Garlic
• 2 tablespoons Tomato paste
• 8 cups Chicken stock
• 1 cup Dry white wine
• 2 Bay leaf
• 4 Thyme sprigs
• 1 cup Breadcrumbs
• 1/4 cup Fresh parsley
• 2 tablespoons Olive oil