French Classic Cassoulet

Instructions

1. Soak beans overnight. Then drain them, put them into a soup pot. Add 1 bay leaf, 4 cloves garlic - smashed, 1/2 onion, 1 whole clove, 1/2 tsp dried rosemary, 1 tsp dried thyme, and 10 cups water. Bring it to a simmer, then simmer on low for 1 hour. After that, drain them, and save the liquid.

2. Brown the bacon lightly over medium heat. Then add in 1/2 diced onion, 2 diced carrots, some salt and 2 diced ribs celery. Cook for 10 minutes. Then add 1 14-oz can diced tomatoes, 1 tsp herb de Provence (or other dried herb blend), 1 1/2 tsp salt, and 1 tsp fresh ground black pepper. Give it a stir, and cook for another 10 minutes. After that, transfer them on the white beans. Them return half of the white beans and the veggie mixture to the pot.

3. Meanwhile, Put 1 tsp olive oil in a pan over low heat. Then brown 1 pound cooked duck confit and 1 pound pork sausage. After done, put them on the white beans and veggie mixture in the pot. Then add the remaining beans and veggie mixture, and the saved liquid in step 1. Cook in a oven at 350F for 30 minutes.

4. Add 1/4 cup butter, 4 cloves crushed garlic into a pan over a heat. When the butter melts, Add 2 cups Panko breadcrumbs, 1 bunch chopped parsley, some salt and fresh ground black pepper and 1 tbsp olive oil. Toss well. Then spread half of them over the white beans and veggie mixture when they are done.

5. Then cook 20 minutes uncovered. Remove, Add the remaining breadcrumb mixture. Raise temperature to 375F, Cook 20-25 minutes until perfect!