Ingredients
- 1/2 cup diced pancetta
- 6 thyme sprigs
- 1 lb. Flageolet beans or great northern beans, soaked and rinsed
- 4 slices Duck Bacon (or regular bacon)
- 1/2 lb. French style or andouille sausage
- 1 Quart chicken broth (or duck stock)
- 1 large head of garlic, peeled into pieces
- 1 large white onion
- 2 Tbsp. Duck Fat
- ¼ cup chopped parsley
- Bread crumbs as needed
- Kosher Salt as needed
Direction
- Melt Duck Fat in large pan on medium heat. Add diced onion and pancetta and sauté for 5-7 minutes.
- Add in chicken stock, beans, salt and thyme and simmer for 45 minutes. Add Garlic and simmer for 15 more minutes. Remove thyme sprigs.
- While beans simmer, slice sausage at an angle in 1/2” pieces. Quickly sear pieces on a pan for 2-3 minutes.
- Dice bacon into small cubes.
- Place mixture into large casserole dish and place nestle in sausage, bacon and duck confit legs.
- Bake at 375 degrees for 30 minutes.
- Place cassoulet in bowl after cooling, then top with parsley and breadcrumbs and serve.