Cassoulet (White Bean, Duck Confit and Sausage Stew)

Place the beans in a container and cover by about 2 inches of cold water. Cover the container with a lid or plastic wrap and place in the refrigerator overnight. Tip: Make sure the container is large enough for the expanding beans.

Once the beans have soaked, drain and rinse the beans and set aside.

Heat a wide, heavy pan over medium heat and add the olive oil. Sauté the onions and carrots until tender, 5 to 7 minutes.

Add the garlic and cook for an additional minute or until aromatic. Season with salt and pepper to taste.

Deglaze with the white wine, scraping free any bits of fond from the bottom of the pan. Reduce until the pan is just about dry.

Add the tomatoes, chicken stock, bay leaves and thyme.

Bring to a boil and reduce to a simmer. Cook the beans, covered, until they are just about tender, 1 1/2 hours. Once just about tender, season with salt and pepper to taste, keeping in mind the salt levels of the meats you add.

While the beans are cooking, preheat the broiler to high. Place the duck confit, sausages and ham on a foil-lined sheet tray.

Broil the meats until they have some color and crispness.

Cut the duck legs from the thighs and shred the thigh meat. Stir into the beans.

Add the ham to the beans and sir well.

Place the sausages around the edges of the pan and place the duck confit legs in the center.

Preheat the oven to 350º.

Slide the pan into the oven and cook until a golden brown crust forms on top of the cassoulet, about 1 hour. If the cassoulet seems too dry while baking, drizzle in an additional 1/4 to 1/2 cup of chicken stock around the edges, and continue baking.

While the cassoulet is baking, prepare the breadcrumbs. In a small bowl, toss together the breadcrumbs, olive oil and rosemary. Spread out on a sheet tray and bake until golden brown.

Remove the cassoulet from the oven and allow to rest for 10 minutes.

When ready to serve, spoon the beans onto your plate along with a sausage and duck leg. Top with a sprinkling of the toasted rosemary breadcrumbs and serve.