Duck Confit Casserole

Name: Duck Confit Casserole
Yield: 10 to 12 Servings
Ingredients: 1 pound dried flageolet beans; 1 pound French garlic sausage or kielbasa sausage, sliced; 1/2 pound slab bacon, cut into 1/4' cubes; 12 garlic cloves; 2 onions, finely diced; 2 carrots, peeled, finely diced; 2 sprigs thyme; 1 bay leaf; 9 cups low-salt chicken broth, divided; 1 cup white wine; Kosher salt; 6 confit duck legs, shredded, skin and bones discarded; 1 cup diced strained canned peeled whole tomatoes; Freshly ground black pepper; 1/2 teaspoon Sherry vinegar; 2 cups fresh breadcrumbs; 2 tablespoons chopped flat-leaf parsley; Extra-virgin olive oil

By Walker SternPhotography by Lindsay Ostrom

January 16, 2012

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Recipe notes