Cassoulet - Hearty French Stew - cooking recipe

Ingredients

3/4 lb dried white beans, soaked overnight in cold water
1 lb pork knuckle or ham
3 None bay leaves
4 tbsp goose or duck fat
1/4 lb smoked bacon, diced
4 None goose or duck legs
2 None onions, peeled and chopped
2-3 cloves garlic, peeled and coarsely chopped
1 - 28 oz can chopped tomatoes
1 lb cooked sausage, sliced
1 bunch fresh thyme, chopped
1/2 bunch fresh parsley, chopped
1/2 cup breadcrumbs

Preparation

Drain beans and place in a large pot with pork and bay leaves. Cover with water, season to taste and cook for 20 mins.
Heat 2 tbsp goose (or duck) fat in a large Dutch oven and sear bacon and goose legs. Remove and saute the onions and garlic. Return goose legs and bacon to the pan and add tomatoes. Bring to a boil then add pork and bean mixture. Simmer for about 1 hour.
Preheat oven to 350\u00b0F. Remove pork and cut into pieces then return to the Dutch oven with sausage. Mix herbs with breadcrumbs and sprinkle over top of the stew. Distribute remaining goose fat on top and bake for about 1 hour until the crust is golden brown.