Ingredients
Instructions
Prep ahead
- shred confit duck legs into large chunks; reserve fat.
- slice garlicky sausage; cube pork belly.
- dice onion; mince garlic; dice carrot.
- rinse cooked cannellini beans; preheat oven to 325 °f.
- toss breadcrumbs with 2 tbsp duck fat for topping.
Cooking steps
In oven-safe casserole, brown sausage and pork belly over medium 4 min; remove.
In rendered fat sauté onion, carrot, garlic 3 min; stir tomato paste 1 min to darken.
Return meats; add beans, bay leaf, thyme, and chicken stock just to cover; season lightly.
Cover casserole; bake 1 hour at 325 °f so flavours marry.
Uncover; scatter duck-fat breadcrumbs evenly. raise oven to 375 °f; bake 30 min more until top forms golden crust.
Serve cassoulet hot, letting guests break through crunchy layer to rich beans below.
(active time ≈ 25 min | total ≈ 2 hr)