Cassoulet with Confit and Garlic Sausage

Rinse and drain the beans. Add to a 5 qt. cast iron dutch oven and add the chicken broth to cover the beans. Create a pouch using cheesecloth or a sterile 4x4 with celery, 4 garlic cloves, cracked pepper, 1/8 tsp Thyme and a bay leaf. Tie and add to pot. Create another pouch with the halved onion pierced with cloves, tie and add to pot.

Bring the bean mixture to a boil, turn off the heat, cover and let sit for an hour. This is a quick soak for the beans.

Add the tomato paste, pancetta, and sausage into the pot with the beans, return beans to a boil, reduce heat and simmer for 45 minutes or until the beans are just tender. Don't overcook the beans.

Turn off the heat and add the salt and pepper. Remove the seasoning bundles and discard. Remove the sausage to cool, then refrigerate in a separate container. Strain the beans reserving the fluid and refrigerate separately.

Add the pork loin cubes, 4 smashed garlic cloves, 1/2 tsp ground black peppercorns, 1/8 tsp. thyme, 2 bay leaves, 3/4 tbsp salt, and 2 tbsp. oil. Mix to coat and place in refrigerator overnight.

Preheat oven to 300 degrees

Rinse the marinaded pork and place into a 12" cast iron skillet. Remove the duck legs from the can shaking off the residual fat and set aside. Add the duck fat to the pork, cover and cook for 2 1/2 hours. Remove the skillet from the oven, and add the duck legs. Place back in the oven and cook for an additional hour. The pork should be very tender.

Add the breadcrumbs, parsley, minced garlic, and 1/4 cup of the duck fat from the skillet and mix well.

Preheat the oven to 450.

Add one third of the beans to a 5 Qt. Dutch oven.Slice the sausage into 1/2 inch pieces and nestle a third into the beans as well as a third of the confit pork cubes. Repeat the layering twice.

Add the reserved bean liquid to the Dutch oven to cover the beans. Add the the duck legs on top and cover the entire dish with the breadcrumb mixture. Drizzle some of the remaining fat on top to moisten the bread crumbs.

Bake, uncovered at 450 for 30 minutes. Reduce the heat to 350 and cook for one hour, or until the the top is brown and the liquid thick and bubbly. Remove from the oven and add 1/2 cup of the chicken broth avoiding the crispy top.

Serve right from the pot. 1 cup of the beans and a duck leg should do it.