Cassoulet

Ingredients

• 1 Turkish or 1/2 California bay leaf
• 2 fresh parsley
• 1 ½ pounds boneless pork shoulder
• 1 pound saucisson l'ail or other fully cooked garlic pork sausage (not cured or dried)
• 2 tablespoons fresh flat-leaf parsley
• 1 17- by 11-inch heavy roasting pan or 7-qt shallow flameproof casserole dish
• kitchen string
• + 19 more ingredients
• • 1 ½ pounds dried white beans such as Great Northern or cannellini
  • 2 whole cloves
  • 1 tablespoon salt
  • ¹/₈ teaspoon black pepper
  • ¾ teaspoon black pepper
  • 8 confit duck legs
  • 2 onions
  • 2 tablespoons garlic
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 4 quarts water
  • ½ teaspoon black peppercorns
  • cheesecloth
  • ½ teaspoon salt
  • 1 carrot
  • 1 ½ cups coarse fresh bread crumbs (from a baguette)
  • 5 fresh thyme

Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 and up to 24 hours, or quick-soak (see cooks' note, below). Drain well in a colander. Make a bouquet garni by wrapping parsley, bay leaf, cloves, peppercorns, and 2 sprigs thyme in cheesecloth and tying with...

View full recipe at Epicurious