|Great northern beans||1 Pound, dried|
|Water||8 Cup (128 tbs)|
|Duck fat/Bacon drippings||2 Tablespoon|
|Onions||2 Medium, chopped|
|Garlic||6 Clove (30 gm), minced|
|Chicken stock||8 Cup (128 tbs)|
|Rosemary/2 teaspoon dried rosemary||2 Tablespoon, chopped|
|Thyme/2 teaspoon dried thyme||2 Tablespoon, chopped|
|Cayenne pepper||1⁄2 Teaspoon|
|Brandy||1⁄2 Cup (8 tbs)|
|Canned diced tomatoes in juice||29 Ounce (Two 14 1/2 Ounce Each Cans)|
|Tomato paste||3 Tablespoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Black pepper||1 Teaspoon|
|Pork link sausage||1 1⁄2 Pound, cut into 2 inch pieces (Use Fresh Ones)|
|Duck confit||3 Cup (48 tbs)|
1) In fresh water, rinse the beans thoroughly and remove any debris or stones.
2) In a large stockpot, place the beans with enough water to cover.
3) Bring to a rolling boil over high heat.
4) Boil, covered, for 2 minutes. Remove from heat and let stand for 1 hour.
5) Drain the beans and keep aside.
6) Preheat the oven to 350°F.
7) In a large Dutch oven, warm 1 tablespoon of duck fat, over medium heat.
8) To this, add the onions and garlic and saute for 8 to 10 minutes, or until tender.
9) To this, add the beans and 6 cups of chicken stock.
10) Over high heat, bring this mix to a boil.
11) Gradually add the rosemary, thyme, cayenne, brandy, tomatoes in juice, tomato paste, cloves, nutmeg, and cinnamon.
12) Reduce the heat, and simmer this mix for 1 1/2 hours. Add more stock to prevent the beans from drying out.
13) Adjust salt and pepper to your taste.
14) In a large skillet, heat the remaining duck fat, over medium-high heat.
15) To this, add the sausage, and cook until the sausage is browned, for 10 minutes.
16) In a 5 to 6 quart black iron, clay, or earthenware pot, layer half of the bean mixture.
17) On top, add the sausage and duck confit.
18) On top, spoon the remaining bean mixture, along with enough cooking liquid to cover the mixture. Reserve the remaining bean cooking liquid.
19) Bake, uncovered, for 1 hour.
20) Now, break the top browned layer and add more liquid to prevent the cassoulet from drying out.
21) Now, reduce the heat to 250°F and bake for 3 hours, checking every 1 hour. Add more liquid if required.
22) Remove the cassoulet from the oven. Let cool well and then keep covered in the refrigerator overnight.
22) Reheat before serving. To reheat, bring the cassoulet to room temperature, add more broth, and bake at 350°F for 40 minutes to 1 hour.
23) Serve hot with crusty bread and green salad.