EFK Cassoulet

Directions

1. Cover the beans with several inches of cold water and soak overnight in the refrigerator. Drain. Put the beans in the Dutch oven with fresh water to cover by 2 inches. Bring to a simmer and cook until just beginning to soften, 35 to 45 minutes, then drain.
2. Heat the Dutch oven over medium heat. Cook the bacon until the fat renders and the edges brown; remove with a slotted spoon. Brown the pork shoulder in the rendered fat in batches and transfer it to the bacon. Brown the sausage pieces and transfer them as well.
3. Cook the onion and carrots until softened, about 6 minutes. Add the garlic and tomato paste and cook 1 minute. Stir in the beans, bacon, pork, sausage, stock, thyme, bay leaves, salt, and pepper. Bring to a simmer. Nestle the duck confit legs into the beans, keeping some skin exposed.
4. Bake uncovered at 325°F for about 2 1/2 hours, checking occasionally and adding a little hot stock if the beans begin to dry before becoming creamy. During the final 30 minutes, scatter the breadcrumbs over the top and allow a deep golden crust to form. Rest 15 minutes, finish with parsley, and serve.