This Duck & Fennel Cassoulet is an ideal comfort food for chilly winter days.
Drain beans (reserving the broth), leave onion, carrot & garlic with beans. Remove Ventrèche, cut into ½ inch dice, set aside.
Stir beans, ventreche, duck and sausages into the tomato mixture. Cover with bread crumbs; drizzle with remaining olive oil. Bake, uncovered, for 3 hours, adding 1/2 cup of your reserved bean broth every hour. Raise oven temperature to 500˚; cook cassoulet until crust is golden, about 5 minutes.
After your beans are done cooking, be sure to reserve the broth. It will be drizzled over the cassoulet as it bakes in the oven, but you can also use it to make soups.