Duck and Sausage Cassoulet

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black divided freshly ground
• 1 pound boston butt pork shoulder boneless trimmed cut into 1 1/2-inch pieces (Boston butt)
• 14 ounce canned tomatoes whole drained chopped canned
• 1 tablespoon canola oil 
• 0.5 pound carrots thinly sliced
• 1  celery stalk 
• 0.8 pound mild chicken sausage 
• 1.5 pounds .5 can cannellini beans dried
• 2.5 pounds duck confit legs 
• 8 cups less-sodium chicken broth fat-free divided
• 2  flat-leaf parsley sprigs fresh
• 4  garlic cloves minced
• 0.5 teaspoon kosher salt divided
• 2.5 cups onion finely chopped ( 2 medium)
• 1  thyme sprig 
• 2 cups water 
• 1 ounce bread white

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• baking pan
• dutch oven
• kitchen twine

Directions

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours.
2. Drain beans.
3. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Heat oil in a large Dutch oven over medium-high heat.
5. Add pork to pan; cook 6 minutes or until browned, turning occasionally.
6. Remove pork from pan; reduce heat to medium.
7. Add onion and carrot to pan; cook 8 minutes or until lightly browned, stirring occasionally.
8. Add garlic and tomatoes; cook 2 minutes, stirring occasionally. Tie twine around parsley, celery, thyme, and bay leaf to secure.
9. Add pork, beans, 4 cups broth, 2 cups water, and herb bundle to pan. Bring to a simmer; cook, covered, for 2 hours or until beans are tender. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cool bean mixture to room temperature; cover and chill overnight.
10. Preheat oven to 40
11. Arrange duck confit legs in a 13 x 9inch baking dish.
12. Bake at 400 for 15 minutes or until thoroughly heated.
13. Remove skin and meat from bones; shred meat into large pieces. Discard skin and bones.
14. Reduce oven temperature to 32
15. Bring bean mixture to a simmer over medium-low heat; stir in duck. Bring remaining 4 cups broth to a simmer in a medium saucepan; pour evenly over bean mixture.
16. Bake at 325 for 2 hours. Reduce oven to temperature to 27
17. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
18. Add sausage to pan; cook 6 minutes or until browned, turning occasionally. Cool slightly; cut into 1-inch pieces. Stir bean mixture; add sausage pieces.
19. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup.
20. Sprinkle breadcrumbs evenly over cassoulet.
21. Bake at 275 for 1 1/2 hours.
22. Let stand 20 minutes before serving.