Name: Smoky Sausage, Leek, and Parmesan Cassoulet
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: about 8 servings
Ingredients: 1 (500g/17.6 oz) bag D’Artagnan Tarbais Beans; 7¼ cups (1.7 L) chicken stock; ¼ lb (115 g) D’Artagnan Hickory Smoked Bacon, chopped into ½-inch pieces; 1 (8.5 oz/241 g) pack D’Artagnan Duck and Armagnac Sausage; 1 bunch (1 lb/450 g) leeks, thinly sliced and rinsed well under cool running water; 4 large carrots, chopped; 2 large stalks celery, chopped; 2 medium yellow onions, chopped; 10 large cloves garlic, crushed or minced; 1 tablespoon minced fresh thyme; 1 bay leaf; ½ teaspoon salt; ¼ teaspoon black pepper; 1 pinch ground cloves; 1 (2-inch) piece Parmesan cheese rind; 4 D’Artagnan Duck Confit Legs; 2 tablespoons red wine vinegar; Fresh-grated Parmesan cheese, for serving