Duck and Sausage Cassoulet

(3) Course Main Dishes

Ingredients in this Recipe

1 (1 ounce) slice white bread
1 (1 pound) boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2 inch pieces
1 (14 ounce) can whole tomatoes, drained and chopped
1 1/2 pounds dried cannellini beans
1 bay leaf
1 celery stalk
1 cup thinly sliced carrot (about 1/2 pound)
1 tablespoon canola oil
1 thyme sprig
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
2 1/2 cups finely chopped onion (about 2 medium)
2 cups water
2 fresh flat leaf parsley sprigs
3/4 pound chicken sausage
4 garlic cloves, minced
5 duck confit legs (about 2 1/2 pounds)
8 cups fat free, less sodium chicken broth, divided
Cooking spray

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