Confit Of Duck Breast And Sausage Cassoulet

By Sunset
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1 pound dried Great Northern beans

4 or 5 boned duck breast halves (2 to 2 1/2 lb. total)

About 2 tablespoons salt

2 tablespoons sugar

1/4 pound thick-sliced bacon, chopped

2 onions (about 1 lb. total), peeled and chopped

5 cloves garlic, peeled and minced or pressed

3 cups fat-skimmed chicken broth

3/4 cup dry red wine such as Beaujolais Nouveau or Zinfandel

1 firm-ripe tomato (about 1/2 lb.), rinsed, cored, and chopped

1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme

1/2 teaspoon pepper

1 dried bay leaf

1/2 pound pound garlic sausages, sliced 1/2 inch thick

Duck cracklings (recipe follows)

Thyme sprigs, rinsed

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