Cassoulet

Salt to taste3 whole duck legs1 lbs stew lamb, cut up3 lbs sausage3 cups duck or goose fat4 cups white beans3 carrots diced3 celery stalks diced2 leeks2 onions, chopped fine1 23oz can San Marzano tomatoes12 cloves garlic2 sprigs thyme, rosemary, sage and parsley (each) wrapped in cheesecloth2 cups white wine1 cup Demi-Glace or very rich stock1 tbsp Ras el Hanout*1 bay leaf2 tsp thyme

* Ras el Hanout ingredients:2 tsp ginger1 tsp pepper1 tsp turmeric1 tsp allspice1 tsp cinnamon1⁄2 tsp cloves, ground1 tsp ground cumin seeds

The day before cooking, sprinkle the duck legs with salt in a bowl. Soak the beans in a large bowl, covered with 2x the amount water, overnight.

The following day, soak the legs in cold water for 10 minutes. Drain. Preheat oven to 400 degrees. Heat 2 cups duck fat in a heavy skillet and add duck legs, and cook slowly for 2 hrs. Meanwhile, drain the beans and cover with fresh water, adding cheesecloth bouquet and 6 cloves of garlic. Cook over medium flame for 1 hour, or until beans are Al Dente. Drain. Remove cheesecloth and garlic. Heat 1 cup duck fat until melted. Add chopped onions and remaining garlic and sautéuntil lightly brown. Add celery and carrots and cook slowly for 15 minutes.

Brown sausages in a skillet. Remove from skillet and cut into bite-size pieces. Heat oil from sausages and add lamb pieces. Brown on all sides. Remove and combine with sausage pieces. De-glaze the pan with 2 cups white wine. Add 1 tbsp Ras el Hanout, tomatoes and Demi-Glace to deglazed wine mixture and set aside.

In a heavy pot, add drained beans, carrot/onion mixture, wine/tomato mixture, bay leaf, 2 tsp thyme and all of the meat. Cover pot and place in the oven. Cook for 1 1⁄2 hrs. This dish is best served the next day when flavors have had a chance to meld together. Serve Very Hot.