Cassoulet  Serves 10

Cover beans with room temp water and let sit overnight in non-reactive bowl. Drain. Boil beans in stock 2 min. Let stand 1 hour w 3 garlic cloves, 1 onion, 1 carrot, bouquet garnie, and salt pork. Simmer 1.5 hr. or until skin wrinkles when you blow on it. Make sure they are covered by about 1″ liquid. Discard veggies and salt pork. Drain beans, reserving stock. Boil stock and reduce by half, skimming as necessary. Add garlic puree,2 T Dijon mustard and 3 T butter, whisking to emulsify. Add beans and toss (Should be moist, not soupy). Put in heavy oven-proof pot w lid. Meanwhile preheat oven to 300. Heat 2 T duck fat in skillet and brown pork, lamb, sausages and duck confit over med-high. Nestle meat in bean pot. Salt as necessary. Pepper heavily. Heat 3 T duck fat in skillet. Add breadcrumbs and toast. Off heat, add chopped thyme and parsley. Sprinkle bread crumbs on pot. Cover and bake 1 hr then uncover and bake 15 min more.

Beans, Navy 2lb dried

Garlic 1.5 c puree –cut root ends off 3 c peeled garlic cloves and place in small saucepan . Add canola oil to cover by 1″. Set pan over lowest heat and cook gently, removing pan from heat occasionally to ensure slow cooking. Very small bubbles, but none that break surface) until completely tender, about 1 hr. Cool cloves in oil (can be refrigerated 1 mo). Drain, discarding oil and puree until smooth.

Onion 3 peeled and halved crosswise
Carrots 1 peeled and halved crosswise
Bouquet Garni (peppercorns, bay, garlic, thyme)
Salt Pork 0.25-.5 lb or bacon
Pork 2lb
Lamb 1.5lb shoulder
Sausage 1lb.
Andouille Sausage 1 lb smoked
Mustard 2T Dijon
Stock 4 qts beef or duck
Butter 3T
Crumbs, Bread
Duckling 8 legs confit or 1 lb in 2″ pieces + 5 T duck fat