Prep: Soak the beans in cold water over night. Make sure the beans are covered with
water at all times, you may need to add extra water.
Pre heat your oven at 325 F.
Heat up your large cast iron cocotte on high. Add 1 tbs of duck fat.
Sear the pork sausage until golden brown, then garlic sausage pieces, then the smoked
bacon. Make sure to do these separately.
Remove the meat from the pot, and place on baking platters (pyrex works great)
In the pot, with the left over grease, sweat the onions, garlic, tomato paste, and thyme.
Add the veal demi glace and 4 cups of stock.
Add the beans. Simmer uncovered for one hour.
During the same time: Take your baking platters with all the meat inside except the
Cover with one cup of chicken stock.
Braise in oven for 30 minutes.
Remove the meat. Keep the braising liquid.
After one hour, taste your beans and seasoning.
Add delicately the pork sausage, garlic sausage, bacon, and your duck legs inside.
Braise in the oven for 2 hours. Make sure during that time that the beans don’t get too
dry. Add the braising liquid if necessary. The beans need to stay very moist.
The cassoulet will create a natural crust. Brake this crust several time and add liquid for
Bon appetit !