Cassoulet

Serves 8

Ingredients
1 lb White cannelleni beans, cleaned and soaked overnight in cold water
8 c Chicken stock
1 Sachet containing halved onion, quartered carrot and celery rib, fresh parsley sprigs, thyme, 8 garlic cloves and few peppercorns
1 Pork tenderloin
1 lb Veal and rabbit sausage or other non-pork link sausage
4 Duck confit quarters, fat reserved
½ c Coarse breadcrumbs
1 each Onion, carrot and celery rib, coarsely chopped
1 c White wine
8 Garlic cloves, smashed
Olive oil for sauté
Salt and pepper to taste

Instructions
Drain water from beans, move beans to stock pot and generously cover with cold stock. Add sachet and bring to a very low simmer (do not add salt) and cook beans on very low heat, covered. When beans begin to soften, add sausage, being careful not to break up the beans. Continue to cook beans until mostly soft, approximately 2½ hours, adding stock if necessary. When beans are soft, drain and reserve the liquid and set aside the sausages.

Meanwhile, season tenderloin with salt and pepper. In a hot sauté pan, add olive oil and brown pork on all sides. Remove pork, add chopped vegetables to pan and brown quickly. Return pork to pan with vegetables, add garlic, and roast in a 400-degree oven for 15 minutes, turning once. Remove pork and deglaze pan with white wine, reducing by 50 percent. Then strain reduction into the cooking beans.

When bean are softened, drain and reserve liquid, discard sachet. Heat oven to 350 degrees.

Remove skin and bones from confit keeping pieces as whole as possible. Cut sausage and tenderloin into similar sized pieces as the confit. Keep meats separate.