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Title: Cassoulet - Part 2
Categories: Beans, Pork, Lamb/mutton, Vegetables, Herbs
Yield: 12 servings

DIRECTIONS CONTINUE

Meanwhile, cook the beans: Drain beans, add them to a
large stockpot and cover with 2 inches water. Add bouquet
garni, celery, carrot, 2 garlic cloves, 2 teaspoons salt
and the pepper. Stick whole clove into the folds of the
onion half and add that as well. Bring to a boil & then
simmer over medium heat, stirring often, until beans are
cooked through, 1 to 1 1/2 hours, adding garlic sausage
after 30 minutes. When beans are cooked, remove bouquet
garni and aromatics, including vegetables. Reserving
cooking liquid, drain the beans and sausage.

While beans are cooking, bring a medium pot of water to
a boil and add salt pork. Simmer for 30 minutes, remove
and let cool. Cut off skin, then slice pork into very
thin pieces and reserve.

Heat a very large skillet (at least 12 inches) over
medium heat and add a drizzle of duck or other fat. Add
fresh pork sausages and cook until well browned on all
sides, about 20 minutes. Remove to a plate and reserve,
leaving any sausage fat in skillet.

In same skillet over medium-high heat, add 1/4 cup of
the reserved fat and the browned bits from the roasted
meat. Add diced onions, carrots and celery, and cook
until softened, about 10 minutes. Add 9 whole garlic
cloves and cook until fragrant, another 2 to 4 minutes.
Add tomato purée, season with salt to taste, and simmer
until thickened to a saucelike consistency, 5 to 10
minutes, if necessary. Add cooked beans and stir to
combine. Remove from heat and reserve.

ASSEMBLE THE CASSOULET: Heat oven to 375ºF/190ºC. In a
large Dutch oven, lay salt pork pieces in an even layer
to cover the bottom of the pot. Add a scant third of the
bean and garlic sausage mixture, spreading evenly. Top
with half of the roasted meat pieces, 2 pork sausages
and 2 duck legs. Add another scant third of the bean
mixture, and top with remaining meat, sausages and duck
legs. Top with remaining beans, spreading them to the
edges and covering all meat. Pour reserved bean liquid
along the edges of the pot, until liquid comes up to the
top layer of beans but does not cover. Sprinkle bread
crumbs on top and drizzle with 1/4 cup duck fat.

Bake until crust is lightly browned, about 30 minutes.
Use a large spoon to lightly crack the crust; the bean
liquid will bubble up. Use the spoon to drizzle the bean
liquid all over the top of the crust. Return to oven and
bake 1 hour more, cracking the crust and drizzling with
the bean liquid every 20 minutes, until the crust is
well browned and liquid is bubbling. (The total baking
cool slightly, then serve.

Uncle Dirty Dave's Archives

By: Melissa Clark

Yield: 12 servings

RECIPE FROM: https://cooking.nytimes.com

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... Deep Frying: cooking cheap food so that it is both cheap and unhealthy
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