Cassoulet (French Stew Made With Duck And Sausage) - cooking recipe

Ingredients

Beans
1 tablespoon butter
1/4 cup onion, chopped
1/2 cup celery, chopped
1 lb haricot beans or 1 lb white navy beans
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 cups water
1 bay leaf
Meats
1/4 cup flour
1/4 cup oil
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup carrot, chopped
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
8 duck legs, confit
1 lb andouille sausage, cut into 6 equal portions
2 cups chicken broth
1 lb duck, roasted and cut into 2-inch pieces
Gratine
3/4 cup dry breadcrumbs
1/2 cup parmesan cheese, shredded
3 tablespoons parsley, chopped
2 tablespoons olive oil

Preparation

Preheat the oven to 400 degrees F. FOR THE BEANS: In a large saucepan, melt the butter. Saute the onions and celery for 4 minutes, or until they are slightly wilted.
Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours.
FOR THE MEATS: In a large oven proof skillet, over medium high heat, combine the flour and oil. Stirring constantly, make a medium brown roux.
Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted.
Add the duck legs and sausages and cook for 3 minutes on each side.
Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes.
FOR THE GRATINE: In a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Mix well. When the bean/meat mixture is cooked, spoon the gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and add garnishments.