Ingredients

2 1/2 pound dry white northern beans (grocery package)
1 pound carrot
1 pound onion
1 stalk celery (all mirepoix cut into small dice no bigger than a fully cooked bean.)
2 stalk stems of rosemary
1 gallon lon veal stock

1/4 cup duck fat
4 cup links elk sausage (sliced on a bias)
4 ounce tomato paste
1 1/2 cup red wine
3 clove garlic minced
2 tablespoon minced parsley

Duck confit

2 1/2 pound dry white northern beans (grocery package)
1 pound carrot
1 pound onion
1 stalk celery (all mirepoix cut into small dice no bigger than a fully cooked bean.)
2 stalk stems of rosemary
1 gallon lon veal stock
1/4 cup duck fat

4 cup links elk sausage (sliced on a bias)
4 ounce tomato paste
1 1/2 cup red wine
3 clove garlic minced
2 tablespoon minced parsley
6 duck legs (bone in leg thigh pieces)

Bread crumbs

2 1/2 pound dry white northern beans (grocery package)
1 pound carrot
1 pound onion
1 stalk celery (all mirepoix cut into small dice no bigger than a fully cooked bean.)
2 stalk stems of rosemary
1 gallon lon veal stock
1/4 cup duck fat
4 cup links elk sausage (sliced on a bias)
4 ounce tomato paste

1 1/2 cup red wine
3 clove garlic minced
2 tablespoon minced parsley
6 duck legs (bone in leg thigh pieces)
1 cup panko bread crumbs
1/2 tablespoon minced rosemary
1/2 tablespoon minced thyme
1/2 tablespoon minced garlic
2 tablespoon clarified butter

Preparation

Baking Directions:

Re-hydrate your beans overnight in water.

The next day, drain the beans and discard the water.

Place beans in pot, salt, cover with veal stock and water and add rosemary.

Bring to a boil, stir, and reduce to a simmer (cook time approximately 1 ½-2 hours).

In a separate sauce pot begin to sweat the mirepoix and garlic in extra virgin olive oil, add salt to taste.

Stir constantly cooking over medium low heat, covered will help speed up the process.

When the mirepoix begins to soften and before it caramelizes add the tomato paste.

Stir constantly until the tomato paste has become viscous.

At this point add in the red wine and cook until most has evaporated.

Remove from heat and hold.

When the beans are cooked nearly 75 percent the way through add the duck fat and the cooked mirepoix mixture.

Continue cooking beans until tender, there should still be some liquid leftover, stew-like but not soupy (as you cook you may have to add water or stock during the process).

For the duck confit, rinse the duck legs and dry well.

Heavily salt and “press” overnight.

The next day gently rinse excess salt.

Place in a roasting pan with peppercorns, thyme, rosemary, juniper, and cover with duck fat.

Cover roasting pan with lid or aluminum foil.

Place in a preheated oven at 250 degrees.

Cook for 2.5 to 3 hours.

When the duck is finished it can be kept in its fat for storage.

Upon serving clean the duck for any adhering aromatics.

Gently remove the thigh bone with hand.

Place under a broiler in a hot pan to crisp up the skin.

To make the bread crumbs, heat butter in a sauté pan over medium flame.

Add bread crumbs and herbs, gently toast stirring constantlyCassoulet finishing: Take your finished cassoulet bean mixture and reheat adding in sliced sausage.

Place warm cassoulet into the serving dish filling halfway.

Take the finished duck confit (warm) and rest overtop of the bean mixture.

Cover the duck with more of the cassoulet bean mixture until only the leg bone is visable.

Top with persilade and place in 400 degree oven for 2-3 minutes to finish toasting the persilade.

Remove from oven and garnish with minced parsley.