Michael Lewiss Cassoulet de Canard

Ingredients

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

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