INGREDIENTS
1 whole duck, fresh or frozen, thawed (5 lb / 2.2 kg)
2 c. to tab (30 mL) coarse salt
1 c. tsp (5 mL) ground black pepper
1/4 tsp. tsp (1 mL) dried thyme
2 cups (500 mL) dry white beans (navy type or great northern)
Cold water
4 oz (125 g) diced bacon
4 cups (1 L) chicken broth
1/3 cup (80 mL) chopped fresh parsley
1 pinch ground cloves
3 bay leaves
1 1/2 lb (750 g) duck fat or pork, melted
1 lb (500 g) boneless pork, cut into cubes
12 oz (375 g) fresh pork sausages, garlic sliced
3 chopped onions
4 cloves garlic, chopped finely
1 can (28 oz / 796 mL) diced tomatoes
3 t (750 mL) sliced fresh bread, crumbled
1/4 cup (60 mL) melted butter
PREPARATION
Using poultry shears, cut the duck either side of the bone back. Remove the bone back and clip the wings tips (reserved for future use). Remove excess skin and fat. Book. Cut the duck into eight pieces and place in a bowl. Sprinkle with salt, pepper and thyme and stir to coat the duck. Cover the bowl with plastic wrap and refrigerate up to 24 hours to allow flavors to develop.
Meanwhile, chop the skin and fat reserved and put them in a pan. Cook over low heat for about 1 hour or until the skin is golden brown and the fat is melted and clear. Through a fine sieve placed over a bowl, strain the fat (discard the skin). Cool. Cover and refrigerate until the fat has taken or overnight.
Put the beans in a saucepan and cover with cold water. Bring to a boil and boil for 2 minutes. Let stand for 1 hour. Drain and return to pot beans. Add bacon, chicken broth, 2 tablespoons (30 mL) parsley, cloves and bay leaves. Bring to boil. Reduce heat, cover and simmer 30 to 40 minutes or until beans are tender. Drain, reserving the broth. Remove bay leaves. Cool beans and broth separately, cover and refrigerate.
Meanwhile, remove almost all the seasoning that covers the duck. In a large metal pot, melt the duck fat over low heat reserved. Add the duck pieces and melted duck fat. Bake in preheated oven at 300 ° F (150 ° C) for about 1 1/2 hours or until the duck is tender. Remove the duck from the pan reserving about 1 tablespoon (15 mL) fat (refrigerate remaining fat to prepare confit cassoulet or other) and place on a baking sheet. Place the duck under a preheated broiler for browning.
In the clean metal casserole, heat the reserved duck fat over medium-high heat. Add pork and sausages several times, if necessary, and brown. Degrease the casserole. Into the casserole, add onions and garlic and cook over medium heat for 5 minutes. Add reserved broth of beans and tomatoes. Cover and simmer for about 1 1/2 hours or until the pork is very tender.
Spread half of the beans into a large casserole with a capacity of 24 cups (6 L) or a roasting pan. Using a slotted spoon, spread the preparation pork and sausage, cover pieces of duck and the rest of the beans. Pour broth with tomatoes and bake in preheated oven 350 ° F (180 ° C) for 1 hour. In a small bowl, combine bread crumbs, melted butter and remaining parsley. Sprinkle the beans and cook for about 1 hour or until the top of cassoulet golden and crisp.
