Serves 6 to 8

Legend has it that Cassoulet originated in the medieval walled city of Carcassonne in the Southern French province of Languedoc.  Carcassonne is about 60 miles from Toulouse, the capital of Longuedoc.  Whether legend or fact, there is no arguing the fact that a well made Cassoulet is work of art.  Traditionally Cassoulet was made with duck, a salt-preserved duck.  Since it is not likely that you will be able to find a butcher who has a preserved duck outside of China town, (and that’s the wrong kind of preserved duck), and since it is a long and tedious process to do your self, you will just have to settle for a fresh duck or even a chicken.  Duck, sausages, white beans and an artful blend of herbs go into the making of this legendary dish. I won’t kid  you.  This can in no way be construed as fast food, nor is it low fat.  Comprised of the duck, sausages and pork, it is high in cholesterol as well.  It is a dish that dates from a time when people spent their days in active labor, not sitting at desks.  It is however well worth your attention every now and again.  It’s a perfect slow cooking winter dish.

1 pound (about 2 cups) dry small white beans

About 2 quarts of chicken broth, (enough to cover the beans generously)

1 large yellow onion, quartered

2 bay leaves

2 or 3 celery tops

6 or 8 cloves of garlic

1 tablespoon mixed Herbs d’Provence or sprigs of favorite fresh herbs

1 to 1 ½ pounds good garlic sausages (French, Italian or Polish)

1 duck or chicken, cut into serving pieces

1 to 1 ½ pounds boneless pork loin or shoulder, cut into 1-inch chunks

1 large yellow onion, chopped

1 stalk of celery, chopped

5 or 6 cloves of garlic, minced

4 or 5 tomatoes, diced

Salt and fresh coarse ground black pepper to taste

1 cup dry bread crumbs

1/4 cup chopped fresh parsley 

Put the beans in a large pot and cover with the chicken broth.  Add the quartered onion the bay leaves, celery tops, garlic and Herbs d’Provence.  Bring to a boil, then reduce the heat to maintain a rapid simmer and continue to cook until the beans are tender.  You may need to add more broth from time to time.   Drain the beans into a bowl.  Discard the onion quarters and sprigs of herbs if used.  Put the beans in a large ovenproof caseroll with a tight fitting lid.  Ceramic is preferred.

While the beans are cooking prepare the remaining ingredients.  Prick the sausages with the tip of a small sharp knife gently sauté in a heavy skillet until well browned on all sides. Remove from the skillet and set aside.  In the fat from the sausages, brown the duck or chicken on all sides.  If there was not enough fat, you may add a bit of olive oil.  When well browned, remove from the skillet and set aside.  If using duck, it is likely that you will now have quite a bit of fat in the pan.  Pour of and reserve.  Next brown the pork in the fat from the duck and sausages, again adding a bit of olive oil if needed.  Set the browned pork with the duck and sausages. 

In the skillet the meats were cooked in, sauté the onion, celery and garlic until well caramelized.  

Preheat the oven to 350°.  To assemble your Cassoulet, add the onion mixture and chopped tomatoes to the beans in the caseroll and stir to mix well.  Cut the sausages into bite size pieces.  Add all the meat to the caseroll and push them down into the beans.  Add enough chicken broth to cover the beans but not to stand above them.  You may have to add more than what the beans were cooked in.  Season to taste with salt and add a generous amount of fresh coarse ground black pepper.

Preheat the oven to 350°.  To assemble your Cassoulet, add the onion mixture and chopped tomatoes to the beans in the caseroll and stir to mix well.  Cut the sausages into bite size pieces.  Add all the meat to the caseroll and push them down into the beans.  Add enough chicken broth to cover the beans but not to stand above them.  You may have to add more than what the beans were cooked in.  Season to taste with salt and add a generous amount of fresh coarse ground black pepper.  Sprinkle the bread crumbs over the top of all and drizzle 2 or 3 tablespoons of duck fat over them.  Put the casserole in the oven and bake, uncovered for about an hour or until the crumbs have formed an crust.  Break the crust up with a spoon and shove it down into the moist beans.  Bake until a new crust forms.  Again break it up and shove it into the beans.  Continue in this manner until all the liquid has been absorbed but the beans are still moist.  Sprinkle with the parsley and serve from the casserole.