French Cassoulet Stew

Ingredients

• White Beans 20 oz
• Duck Fat 5 oz
• Garlic 16 cloves
• Onion 2 heads
• Carrot 2 pieces
• Smoked pork knuckle 2 pieces
• Boneless pork shoulder 20 oz
• Bacon 10 oz
• Thyme 4 stalks
• Bay leaf 3 pieces
• Baking Tomatoes 5 oz
• Apple Wine 5 fl oz
• Chicken Broth 15 fl oz
• Duck wings 4 pieces
• Hunter's Sausages 20 oz
• Breadcrumbs 15 oz

Step-by-Step Guide

Step 1

Soak the beans overnight in 7.5 cups of water. Heat 2 tablespoons of duck fat (olive oil can be used as a substitute if needed) in a deep skillet. Sauté half of the garlic, coarsely chopped carrot, and onion until golden brown, about 10 minutes.

Step 2

Add the pork knuckles, beans, and the soaking water to the vegetables. Bring to a boil, then reduce the heat and simmer gently for 1.5 hours.

Step 3

Remove the pork and transfer it to a plate to cool. Peel off the skin, separate the meat from the bone, and cut it into large pieces.

Step 4

In a heavy-bottomed skillet, heat 2 tablespoons of duck fat. Sear the pork shoulder for 8 minutes until golden brown, then add the bacon and cook for an additional 5 minutes. Add the remaining garlic to the meat and cook for 5 more minutes.

Step 5

Add thyme and bay leaves to the pan with the vegetables, then add the tomatoes. Cook for 8-10 minutes until thickened.

Step 6

Add the wine, then reduce it by half.

Step 7

Add the broth and bring to a boil. Reduce the heat to medium and continue cooking for another hour, uncovered, until the mixture thickens. Remove the herbs and take off the heat. Let it steep.

Step 8

Meanwhile, sear the duck legs in 2 tablespoons of fat for 8 minutes. Remove the meat from the legs, cutting away all the fat.

Step 9

Preheat the oven to 340°F. Mix the beans with the meat, transfer to a clay baking dish, evenly cover the top with breadcrumbs, and drizzle with the remaining duck fat. Bake uncovered for 3 hours.

Step 10

Then preheat the oven to 430°F and bake for 5 minutes until a golden crust forms.