Cassoulet (Black Sheep Bistro)

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Ingredients:

Beans
1/2 lb. flageolet beans or dry white northern beans
1 pkg. Black Sheep Bistro Cassoulet Herb Packet

Herb Packet
6-8 parsley sprigs
4 unpeeled cloves garlic
2 cloves
1/2 tsp. thyme
2 bay leaves
10 cups of boiling water

Vegetables
1 cup diced carrots
1 cup diced celery
1 cup diced onions
6 Tbs. minced garlic

Meats
5 slices, chopped bacon
6 Italian Sausage, cooked, thin sliced
3 lamb loin chops, cooked and cubed
1 lb. Spanish Chorizo, cut in 1/2 inch rounds

Topping
4 Confit (duck legs)
3/4 to 1 cup bread crumbs
1/2 cup duck fat

Preparation:
Combine beans, herb packet and boiling water and boil 90 minutes. Sauté carrots, celery, onions and garlic in bacon until tender. Add carrot mixture to beans and bring to a simmer. Place all ingredients except confit in Le Creuset casserole and heat over medium heat until hot. Turn off heat and cool. Place in refrigerator overnight.
 
Bake in 350° oven for 1 hour. Turn off heat. Put 3/4 cup bread crumbs on top and drizzle with duck fat. Add confit and bake at 350° for 1 to 2 hours.

Serving Suggestion:
Cassoulet is best served with a hearty burgundy wine, crusty French bread and a crisp green salad.

Notes:
Cassoulet may be prepared and frozen in individual serving dishes. It keeps well for many months if vacuum sealed before freezing. I usually freeze the duck confit separately from the cassoulet, placing one leg on each single serving just before baking.