Stir in the tomatoes and add 6 cups of the chicken broth. Remove the cassoulet from the oven. Soak and cook beans. Return to the oven and cook for a further 2 hours. A real old fashioned cassoulet slow cooked in a 20th century kitchen appliance.
Return the duck skin side up and sausages to the casserole along with any resting juices stirring them into the beans then put in the oven and bake for 1 hours. 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. Pour duck fat over duck add reserved herbs and cook in oven until meat is falling from the bone 2 3 hours. Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Cook stirring occasionally until softened and lightly browned 8 10 minutes.
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The beans cook with the duck sausage and a variety of herbs and vegetables. Duck confit will keep completely submerged in fat for a month. Season with salt and pepper. Transfer beans to a 6 to 8 quart pot and bring to a boil. The beans cook with the duck sausage and a variety of herbs and vegetables.
Transfer beans to a 6 to 8 quart pot and bring to a boil. Transfer the beans to a large deep baking dish. Return the duck skin side up and sausages to the casserole along with any resting juices stirring them into the beans then put in the oven and bake for 1 hours. Bury the duck legs in the beans and sprinkle over the goose fat or olive oil breadcrumbs and garlic. Stir in the tomatoes and add 6 cups of the chicken broth.
