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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. flageolet beans (or Classic Cassoulet, picked over and rinsed)
- 2 garlic cloves
- 3 thyme sprigs
- 1 bay leaf
- 1 shallot
- 2 parsley sprigs (fresh flat-leaf)
- 3 Tbsp. kosher salt
- 1 1/2 lb. pork butt (boneless, or shoulder, trimmed of excess fat and cut into 3-inch pieces)
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 4 Tbsp. rendered duck fat
- 1 yellow onion (cut into 1/2-inch dice)
- 5 garlic cloves (chopped)
- 1 celery stalk (chopped)
- 1 carrot (peeled and chopped)
- 14 oz. diced tomatoes with juice
- 3 fresh thyme sprigs
- 1 bay leaf
- 1/4 cup dry white wine
- 4 cups chicken broth (preferably homemade)
- 1 smoked ham hock
- 2 fresh thyme sprigs
- 1 bay leaf
- 2 large shallots
- 2 confit duck legs (skin removed)
- 2 Toulouse sausages (about 10 ounces total)
- 1 cup rendered duck fat
- 1 1/2 cups dried bread crumbs (coarse, such as panko, Japanese bread crumbs)
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