Name: French Cassoulet - Pork and White Bean Casserole
Yield: 10
Ingredients: Duck Confit; 1/4 cup table salt; 1 large onion, peeled and cut into 1-inch chunks; 6 med garlic cloves; 2 tbsp whole black peppercorns; 12 parsley stems, with leaves attached; 2 bay leaves; 6 whole duck legs or 3 turkey drumsticks; 4 cups duck fat (preferred) or canola oil; Bean Stew; Table salt; 1 lb dried cannellini beans (about 2 cups), rinsed and picked over; 2 med celery ribs; 1 bay leaf; 4 sprigs fresh thyme; 1-1/2 lb fresh French garlic sausage, Irish bangers or bratwurst; 4 oz salt pork, rinsed of excess salt; 4 tbsp vegetable oil; 1-1/2 lb pork shoulder, cut into 1-inch chunks; 1 large onion, chopped fine (about 1-1/2 cups); 2 med carrots, peeled and cut into 1/4-inch dice (about 1 cup); 4 med cloves garlic, minced or pressed through garlic press (about 4 tsp); 1 tbsp tomato paste; 1/2 cup dry white wine; 1 (14.5-oz) can diced tomatoes; 4 cups low-sodium chicken broth; Ground black pepper; 4 large slices high quality white sandwich bread, torn into rough pieces; 1/2 cup chopped fresh parsley leaves