Duck and Bean Stew (French Cassoulet d'artagnan)

This dish is a speciality from the (historical) Languedoc, notably Toulouse, Castelnaudary and Carcassonne. It is a stew casserole of white haricot beans, vegetables, herbs and meat (typically sausages, pork, lamb) slowly simmered or baked in an earthenware dish for at least two hours.

1½ lbs haricots tarbais, pinto, fava, navy, lima, or flageolet beans, rinsed and picked over
½ lb piece ventreche (French smoked pork belly, like pancetta)
10 cloves garlic
2 medium onions, halved
1 carrot, coarsely chopped
5 sprigs flat-leaf parsley
3 celery leaves
1 sprig fresh thyme
1 bay leaf
5 whole cloves
10 black peppercorns
4 legs duck confit
2 large tomatoes, peeled, seeded and chopped
3 Tbsp. duck and veal demi-glace
sea salt
black pepper, freshly cracked
4 links (8½ oz) duck and Armagnac sausages, lightly browned and halved crosswise
½ lb fresh garlic sausage, cut into 8 slices
¼ cup duck fat, melted

Place beans in a large bowl; cover with water and let soak overnight.

Drain beans and place in a large earthenware casserole or enameled cast-iron Dutch oven along with ventreche, garlic, 1 onion and carrot. Wrap parsley, celery leaves, thyme, bay leaf, cloves and peppercorns in a piece of cheesecloth and tie to form a bouquet garni. Place bouquet garni into the casserole and cover with 10 cups water.

Place casserole over high heat and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until beans are just tender, about 1 hour. Drain, discarding onion and bouquet garni and return to casserole. Add remaining onion, duck legs and tomatoes. In a medium bowl, stir together demi-glace with 4 cups water and add to casserole.

Season with salt and pepper and place casserole over medium-high heat; bring to a boil. Reduce heat to a simmer and cook until duck legs are tender when pierced with a fork, about 15 minutes.

Drain mixture into a colander set over a bowl; reserve cooking liquid. Cut ventreche into ½” square pieces; set aside. Cut each duck leg in half at the joint; set aside.

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Season beans with 1 tsp. salt and pepper. Place half of the beans in the casserole. Add ventreche, duck legs, duck and garlic sausages; cover with remaining beans. Pour reserved cooking liquid over top and drizzle with duck fat.

Cover and bake until heated through and bubbling, about 2 hours. Cassoulet may be cooled and refrigerated at this point for up to 3 days. Bring to room temperature before proceeding.

Increase temperature to 400°F (200°C/180°C fan, Gas Mark 6). Uncover casserole and bake until top is browned, about 20 minutes.

Makes 8 servings.