Drain in a colander. Pour duck fat over duck add reserved herbs and cook in oven until meat is falling from the bone 2 3 hours. Bury the duck legs in the beans and sprinkle over the goose fat or olive oil breadcrumbs and garlic. To make the cassoulet in a large heavy duty casserole dish or dutch oven combine the beans with the onion pork sausage duck sausage and the duck confit reserving the fat from the confit discard the aromatics. A real old fashioned cassoulet slow cooked in a 20th century kitchen appliance.
Stir in the tomatoes and add 6 cups of the chicken broth. Remove the cassoulet from the oven. Duck confit will keep completely submerged in fat for a month. Nestle the duck legs garlic sausage and bacon into the beans. Cassoulet au canard this duck lover s version of the classic southern french casserole includes the bird in the form of rich sausages bone in legs and thighs breast meat and the traditional confit.
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Cook stirring occasionally until softened and lightly browned 8 10 minutes. Allow to cool completely in fat then refrigerate until required. Reduce heat to medium and place onion carrot and garlic in pot. Soak and cook beans. Cook stirring occasionally until softened and lightly browned 8 10 minutes.
Soak and cook beans. Return to the oven and cook for a further 2 hours. Stir in the tomatoes and add 6 cups of the chicken broth. Serve the cassoulet in bowls sprinkled with chopped parsley. Drain in a colander.
