Day Recipe Food Community

Active time: 1 1/4 hr Start to finish: 12 hr (includes soaking beans)

Makes 6 to 8 servings.

INGREDIENTS

• 1lb dried white beans (preferably great northern)
• 8 1/4cups cold water
• 2cups beef broth
• 1tablespoon tomato paste
• 2cups chopped onion (3/4 lb)
• 3tablespoons finely chopped garlic (6 large cloves)
• 1(3-inch) piece celery, cut into thirds
• 3fresh thyme sprigs
• 1turkish or 1/2 california bay leaf
• 3whole cloves
• 3fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves
• 1/4teaspoon whole black peppercorns
• 1(14-oz) can stewed tomatoes, puréed or finely chopped with juice
• 4confit duck legs* (1 3/4 lb total)
• 1to 2 tablespoons olive oil (if necessary)
• 1lb cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into 1/3-inch-thick slices
• 2cups coarse fresh bread crumbs (preferably from a baguette)
• 1 1/2teaspoons salt
• 1/2teaspoon black pepperspecial equipment:an 8-inch square of cheesecloth; kitchen string; a 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)

DIRECTIONS Soak and cook beans:
Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander.

Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni. Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more.

Prepare duck and sausage while beans simmer:
Remove all skin and fat from duck legs and cut skin and fat into 1/2-inch pieces. Separate duck meat from bones, leaving it in large pieces, and transfer meat to a bowl. Add bonesto bean pot.

Cook duck skin and fat with remaining 1/4 cup cold water in a 10-inch heavy skillet over moderate heat, stirring, until water is evaporated and fat is rendered, about 5 minutes. Continue to cook, stirring frequently, until skin is crisp, 3 to 6 minutes more. Transfer cracklings with a slotted spoon to paper towels to drain, leaving fat in skillet. (You should have about 1/4 cup fat; if not, add olive oil.)

Brown sausage in batches in fat in skillet, then transfer to bowl with duck meat, reserving skillet.

Preheat oven to 350°F.

Make bread crumb topping:
Add remaining tablespoon garlic to fat in skillet and cook over moderate heat, stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden, about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cracklings.

Assemble casserole:
Remove bouquet garni and duck bones from beans and discard, then stir in kielbasa, duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper.

Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.) Spread bread crumb topping evenly over cassoulet and bake, uncovered, in lower third of oven, until bubbling and crust is golden, about 1 hour.

Cooks’ note:
• Cassoulet can be assembled (but not baked) 1 day ahead. Cool casserole before adding topping, then top and chill, loosely covered. Let stand at room temperature 30 minutes before baking.

* Available at some butcher shops and D’Artagnan (800-327-8246).