Place the beans in a large bowl, cover by 2 inches with cold water, and let soak overnight. Drain the beans and set aside.
Choose a pan that will hold all of the ingredients without overcrowding them. A large stock pot with high sides is preferable. A cast-iron cocotte or Dutch oven can be used, but the preference is a high-sided stock pot because there will be less evaporation than in a pot with lower sides.
Heat a generous film of duck fat over medium heat until warm. Caramelizing some of the meat slightly will add richness to the dish and give it a bit of sweetness.
Place the pancetta in the fat and cook until a light golden brown, 3 to 4 minutes per side. Remove from the pot and brown the rack of pork meat, side down, until a medium golden brown, 6 to 8 minutes. Remove from the pot and add the pieces of duck, skin side down, and cook until a medium golden brown, 1 to 2 minutes. Remove from the pot.
Leaving a generous film of fat in the bottom of the pot, pour off any excess. Stir in the carrot, celery, onion and tomato. Stir to coat in the fat and cook just to begin to exude some of the liquid from the tomatoes, 2 to 3 minutes.
Stir in the garlic followed by the tomato paste if using. The tomato paste will give the cassoulet a richer color and a thicker texture. If you prefer a looser cassoulet, it can be left out. Continue stirring occasionally and cook until the vegetables are tender, but still firm, 3 to 4 minutes.
Poke the sausage a few times with a fork and add to the pot, along with the pancetta, rack of pork ribs and duck breast. Top with the beans and the bouquet garni. Pour in the chicken stock. All of the ingredients should be covered. Stir to ensure the ingredients are equally distributed.
Bring the stock to a simmer and cover with a parchment lid or drape the pork skin, if using, over the top of all the ingredients. Since the pork skin will be slightly larger than the pot, it can slope up the sides and it will shrink as the dish is cooked.
Cook, adding more stock as needed to keep the ingredients covered, until the beans are completely tender, about 1 ½ hours. Once tender, nestle the duck confit in the mixture and continue cooking for 20 to 30 minutes, or until the legs are tender.
The cassoulet can be served at this point or covered and refrigerated overnight. By refrigerating the cassoulet overnight, the fat will solidify, and is easily removed.
If the cassoulet has been refrigerated overnight, preheat the oven to 350˚F. Remove the fat from the top and discard. Place in the oven until warmed through, about 30 minutes, and then continue following the steps below.
If serving directly after cooking, blanch the garlic. Bring a medium pot of salted water to a boil. Add the garlic cloves and cook until tender, 1 to 2 minutes. Drain, let cool and cut in half lengthwise.
Carefully remove the tender meat, except for the pieces of duck breast, from the pot. Cut the pancetta and sausage into six equal pieces, cut the rack of pork ribs into 1 or 2 bone sections and cut the duck legs in half or keep whole.
If you’ve refrigerated the cassoulet overnight, you can skip this step and move to the next paragraph as you’ve already removed the fat. Spoon off as much fat as possible from the top of the pot and transfer the beans, duck, vegetables and all of the liquid, to a wider Dutch oven or cast-iron cocotte. Add the meat.
If using, toss the torn bread in the olive oil and scatter over the top. Place under the broiler to toast the crumbs.
Serve directly from the pot or spoon into serving dishes. Add the garlic to the top.
Chef’s Note on a Parchment Paper Lid
A parchment paper lid will protect the ingredients like a traditional lid, but unlike a traditional lid, it will allow for some evaporation during the cooking time. To make a parchment paper lid, cut a piece of parchment paper the size of the inside of your pot. (The parchment should not be larger or smaller than the surface area of the ingredients.) Cut a small hole in the middle to allow for evaporation.
Chef’s Note on Pork Skin
Traditionally, when a farmer would use the whole animal, pork skin was draped over the top of the cassoulet rather than a lid to retain the moisture and add extra flavor. If you would like to use pork skin, ask your butcher for a piece the size of the pot you will make the cassoulet in. If desired, after the cassoulet has cooked, the pork skin can be patted dry, crisped up in the oven or under the broiler, cut into strips, and added to the cassoulet to give it some crunch.
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Oceania Cruises, a culinary and destination-focused cruise line, offers small, luxurious ships with gourmet cuisine and destination-rich itineraries, calling on over 600 ports in more than 100 countries across seven continents. They operate a fleet of small, luxurious ships that can accommodate up to 1,250 guests. Oceania sailings include accommodations, shore excursions, port shuttles, activities, food and most beverages, specialty dining and entertainment.Oceania Cruises attracts affluent retirees and discerning travelers looking for a refined, no-frills experience, as well as solo travelers, couples, and empty nesters.
Key Features of Oceania Cruises includes: 1. Small Ship Luxury – Oceania’s ships are smaller than larger cruise lines, providing a more intimate and personalized experience. 2. Gourmet Cuisine – They are renowned for their culinary program, with restaurants offering diverse and high-quality dining options. 3. Comprehensive Itineraries – Oceania’s itineraries cover a wide range of destinations, including Europe, Asia, Africa, Australia, and the Americas. 4. Destination-Rich Experiences – They offer immersive tours and insider experiences that explore the cultural and culinary traditions of the destinations. 5. High Staff-to-Guest Ratio – Oceania boasts a lower crew-to-passenger ratio than many other mid-size cruise ships, ensuring personalized service. 6. Personalized Comfort – They aim to create a sense of comfort and personalized service for all guests. 7. Suite and Stateroom Options – Oceania offers a variety of accommodation options, including Owner’s and Vista Suites, Oceania Suites, and Penthouse Suites, with varying levels of luxury and amenities. 8. Included Amenities – Oceania Cruises includes a variety of amenities in their base fare, such as specialty restaurants, in-suite dining, and some beverage packages.
