Cassoulet with Chicken or Duck

Directions

1. 1
   Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours.
2. 2
   In a large skillet, cooked chicken or duck legs, skin side down, until deeply browned. Turn and brown the other side then transfer to a plate.
3. 3
   Add remaining tablespoon garlic to fat in skillet and cook over moderate heat, stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden, about 2 minutes.
4. 4
   Remove bouquet garni from beans and discard, then stir in sausage, chicken/duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper.
5. 5
   Drain in a colander.
6. 6
   Add the sausage to the pan and brown on both sides as well.
7. 7
   Remove from heat and stir in chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cracklings.
8. 8
   Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.)
9. 9
   Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.
10. 10
    Remove from pan, slice and set aside with the chicken or duck. Reserve skillet oil for toasting bread crumbs later.
11. 11
    Spread bread crumb topping evenly over cassoulet and bake, uncovered, in lower third of oven, until bubbling and crust is golden, about 1 hour.
12. 12
    Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more.
13. 13
    Preheat oven to 350F.