Cassoulet | RICARDO

Ingredients

• 3 cups (750 ml) white beans (preferably white kidney beans)
• 1 onion, halved
• 2 stalks celery, cut into chunks
• 3 bay leaves
• 4 cloves garlic, finely chopped
• 2 sprigs thyme
• 1/4 lb (125 g) full piece salt pork, blanched
• 4 Toulouse sausages
• 4 thin boneless pork chops, fat removed
• Olive oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) flour
• 2 cups (500 ml) white wine
• 1 garlic cured sausage
• 4 confit duck legs
• 1/2 cup (125 ml) chopped fresh parsley
• 2 carrots, cut into chunks
• 1 can 28 oz (796 ml) diced tomatoes, drained
• 1/3 cup (75 ml) dry breadcrumbs
• Salt and pepper