Baked Bean and Duck Casserole

Name: Baked Bean and Duck Casserole (Cassoulet)
Cuisine: France
Ingredients: 4 ½ cups (2 pounds [900 g]) dried white beans such as tarbais or lingot (see Sources), cannellini or Great Northern; 4 ½ cups (2 pounds [900 g]) dried white beans such as tarbais or lingot (see Sources), cannellini or Great Northern; 4 ½ cups (2 pounds [900 g]) dried white beans such as tarbais or lingot (see Sources), cannellini or Great Northern; 1 pork rind about 12 by 6 inches [30.5 by 15 cm], or 1 calf’s or pig’s foot, halved lengthwise, calf’s foot also halved crosswise; 1 pork rind about 12 by 6 inches [30.5 by 15 cm], or 1 calf’s or pig’s foot, halved lengthwise, calf’s foot also halved crosswise; 1 pork rind about 12 by 6 inches [30.5 by 15 cm], or 1 calf’s or pig’s foot, halved lengthwise, calf’s foot also halved crosswise; 1 pork rind about 12 by 6 inches [30.5 by 15 cm], or 1 calf’s or pig’s foot, halved lengthwise, calf’s foot also halved crosswise; 1 pork rind about 12 by 6 inches [30.5 by 15 cm], or 1 calf’s or pig’s foot, halved lengthwise, calf’s foot also halved crosswise; 2 pounds [900 g] boneless pork shoulder (or butt), or, if that is difficult to find, 4 pounds [1.8 kg] bone-in shoulder pork chops; 2 pounds [900 g] boneless pork shoulder (or butt), or, if that is difficult to find, 4 pounds [1.8 kg] bone-in shoulder pork chops; 1 medium-size bouquet garni; 2 whole cloves, stuck into one of the onions; 2 whole cloves, stuck into one of the onions; 2 whole cloves, stuck into one of the onions; 1 large carrot, peeled, cut in four sections; 4 cloves garlic, crushed (for the pork stew), plus 1 clove, peeled (for the baking dish); 1 tablespoon salt, or more to taste; 12 confit duck legs (homemade, or store-bought, see Sources); 4 cups [180 g] coarse fresh bread crumbs made from 1 loaf dense-crumb white bread; 4 cups [180 g] coarse fresh bread crumbs made from 1 loaf dense-crumb white bread; 2 pounds [900 g] thick sausages: pork, garlic, or duck; 2 pounds [900 g] thick sausages: pork, garlic, or duck; 2 pounds [900 g] thick sausages: pork, garlic, or duck; 2 pounds [900 g] thick sausages: pork, garlic, or duck; 2 pounds [900 g] thick sausages: pork, garlic, or duck; 2 pounds [900 g] thick sausages: pork, garlic, or duck

Cassoulet

Preparation info

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

4 ½ cups (2 pounds [900 g]) dried white beans such as tarbais or lingot (see Sources), cannellini<

Europe
France
Main course
Mediterranean

Method

Rinse the beans and put them in a bowl with enough water to cover them by at least 8 inches [20 cm] so that they stay covered as they expand. Let soak for 12 hours. Drain.

If you’re using pork rind, cut it crosswise into 1-by-6-inch [2.5- by 15-cm] strips and tie the strips into a loose bundle with string. If you’re using a foot, put the halves or quarters in a pot, cover them with cold