How to make
These duck legs confit with white beans and sausage are known as Cassoulet au confit de canard.
Remove the duck legs from the fat, in which they were preserved by the confit method and set aside 1.8 oz (50 g) of it for the dish. Use the rest to make delicious potatoes, soups or other dishes.
Chop the onion and add it to the duck fat on moderate heat for 2-3 minutes to fry.
During this time, clean and cut the carrots into sticks. Add them to the onions and fry them for 2 minutes.
Add the bacon (cut into large pieces), the garlic - whole peeled cloves, the tomatoes - chopped or ground, the pepper puree (optional), the bouquet of aromatic herbs (*thyme, parsley, bay leaf, etc. of choice), cloves, salt and black pepper .
Pour water and stew everything for 30 minutes on moderate heat.
Remove the lid and add the sausages, which have been pierced in places with a fork. At your discretion, you can halve them or cut them into large pieces.
Add the duck legs plus more liquid, if needed. Note, that the dish is thicker and not a soup.
Cover the lid, by leaving a small opening and increase the heat. Boil like this for another 20 minutes and in the last 5-10, add the boiled white beans. If you use canned ones, be sure to strain them from the liquid inside and wash them in a colander under running water.
Serve this delicious French dish hot and enjoy it with a nice, freshly baked French Village-Style Bread.
Enjoy your meal.
