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Michael Lewiss Cassoulet de Canard

Michael Lewiss Cassoulet de Canard
Photo by www.epicurious.com

Ingredients

  • 5 whole cloves
  • 6 large tomatoes
  • 1 wide 10-quart enameled cast-iron pot
  • 5 bay leaves (not California)
  • 6 fresh parsley stems (without leaves)
  • 3 cups onion
  • 2 teaspoons black pepper
  • + 15 more ingredients
    • 1 small square of cheesecloth
    • 1 750-ml bottle dry white wine
    • 1 quart beef stock (not canned broth)
    • 12 garlic cloves
    • 1 cup fresh flat-leaf parsley
    • 1 cup rendered goose fat
    • 2 ½ pounds dried white beans such as Great Northern
    • 2 ½ pounds fresh garlic-pork sausage (not sweet or very spicy) such as saucisson l'ail au vin rouge,saucisse de canard l'armagnac, or a mixture of the two
    • 2 ½ pounds confit duck legs
    • ½ pound fresh pork rind
    • 4 fresh thyme sprigs
    • 1 pound meaty mutton or lamb bones, cracked by butcher
    • 1 ½ cups plain dry bread crumbs
    • 1 teaspoon salt
    • 1 pound 1-lb piece smoked salted slab bacon, halved crosswise

Bring 5 quarts water to a boil in an 8-quart heavy pot. Boil beans, uncovered, 1 1/2 minutes, then turn off heat and let them soak 50 minutes. While beans soak, do all the really disgusting work with the meat. Put pork rind in a 3-quart saucepan three-fourths full of cold water and bring to a boi...

View full recipe at Epicurious

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