Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [43]
4 whole cloves
2 whole ducks, about 5 pounds each, cut into quarters, trimmed of excess fat, fat reserved, or 8 purchased confit duck legs and 1 cup store-bought duck fat
¼ cup tomato paste
12 ounces pancetta (or salt pork blanched for 5 minutes), chopped
1½ pounds garlic sausage or fresh kielbasa, pricked with the tip of a knife in several places
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon freshly ground white pepper
2½ pounds boneless Boston butt pork roast, rinsed and patted dry
1 cup vegetable oil, purchased duck fat, or goose fat, as needed
3 cups fresh breadcrumbs (made from French bread)
½ cup chopped fresh parsley
DAY ONE
1. Add the beans and broth to a large pot. Tie the parsley sprigs, celery pieces, and 6 sprigs of the thyme together with twine and add the bundle to the pot. Make a cheesecloth pouch and fill with ¼ teaspoon of the peppercorns, 8 cloves of the garlic, and 2 of the bay leaves. Tie it closed with twine and add it to the pot. Stud the onions with 2 cloves each and add them to the pot. Bring the beans to a boil and turn off the heat. Allow the beans to soak for 1 hour.
2. Meanwhile, put the reserved duck fat (skin) in a separate small pot over very low heat and cook, scraping the bottom of the pot to prevent sticking, as necessary, until all the fat is rendered and the skin is crispy. This can take up to 3 hours (see Note 1). Strain the fat and set aside, covered, in the refrigerator. You should have about 1 cup. If desired, sprinkle the duck cracklings with salt and enjoy as a snack or reserve for garnish.
3. Stir the tomato paste, pancetta, and sausage into the pot with the beans and return the beans to a boil. Reduce the heat to simmer and cook for 45 minutes, or until the beans are just tender. You want the beans to remain intact for the finished cassoulet, so do not overcook.
4. Turn off the heat and stir in 1½ teaspoons of the salt and the white pepper. Use tongs to remove the onions, herb bundle, and cheesecloth pouch and discard. Remove the sausage and set it aside to cool, then cover and refrigerate. Strain the beans, reserving the broth and the beans separately, cover, and refrigerate until ready to assemble the cassoulet.
5. Cut the pork into 3-inch chunks, about 18 pieces, and add to a medium bowl. Smash 4 cloves of the remaining garlic and add them to the bowl as well. Add 1 teaspoon of the remaining peppercorns, 8 sprigs of the remaining thyme, 4 of the remaining bay leaves, and 1½ tablespoons of the remaining salt. Mix well to combine. Cover and refrigerate overnight.
6. Lay 4 pieces of the duck skin side down in a shallow container. Smash the remaining 4 garlic cloves and place one on top of each piece. Sprinkle the flesh with the remaining 2 teaspoons of the salt and the remaining ¼ teaspoon peppercorns. Lay a bay leaf and a sprig of thyme on top of each. Top with a matching piece of duck, flesh to flesh (leg to leg; breast to breast). Cover and refrigerate overnight.
DAY TWO
1. Preheat the oven to 300°F.
2. Rinse the pork, pat it dry, and place it in a 3½-to 4-quart shallow baking dish. Rinse the duck, pat it dry, and place it in the dish with the pork. Add the rendered duck fat and enough vegetable oil to cover the meat (the fat will melt once you put it in the oven). Cover the dish with heavy-duty aluminum foil, set it on a rimmed baking sheet, and bake for 3 hours, or until the meat is very tender.
3. Remove the confit pork and duck from the oven and set it aside to cool in its fat at least 1 hour before proceeding. Reserve ½ cup of the confit fat. Alternatively, the duck and pork can remain stored in their fat, covered, and refrigerated for up to 1 week.
4. Combine the breadcrumbs, chopped parsley, minced garlic, and ¼ cup of the reserved confit fat in a small bowl and mix well.
5. Preheat the oven to 450°F.
6. Assemble the cassoulet: Add one-third of the beans to the bottom of a 6-quart or larger Dutch oven. Slice the sausage into 2-inch-thick pieces and nestle a third of the