Recipe Cassoulet, List of Ingredients!!

As previously mentioned some ingredients of this great dish vary from region to region but the core stays the same. White Beans, Thyme, Oregano, Carrot, Celery, Garlic and white wine. What varies is the choice of meats and fowl used in cassoulet. For this application we will be using Duck & Pork or a mixture of the two.
I spoke of the earthware pot, they do make a difference in the final fare however there are options if one doesn't have clay cookery. Some chefs use Crock Pots which is a great Idea for slow cooking some things, but I found to be unacceptable for a good Cassoulet. Something was lost in the method, the crock pot made an OK Cassoulet but not a Great Cassoulet, my second choice of cookery for Cassoulet is Cast Iron. Which ever cookery you choose I'm sure you will enjoy this great recipe.
OK, onto the ingredients, remember this is from scratch and takes time to prepare, I will be offering a quick version following the final posting of Cassoulet.

Ingredients:

1 lbs dried Great Northern Beans (refer to previous post)
2 ea smoked Ham Hocks ( 4-6 oz each)
1 lbs pork sausage ( Andouille is my choice)
6 Duck Confit (Leg & Thigh)
3 cups med diced Carrots
3 cups med diced Celery
1.5 cup chopped Garlic
1.5 cup chopped Shallots
3 cup diced fresh tomato
2 cups dry White Wine
2 cups chicken stock
1 cup cooking water from beans
4 sprigs fresh thyme
4 sprigs fresh oregano
Sea Salt
Fresh Cracked Pepper

Next will be the process of putting this all together, one portion of this I will mention today is to soak the Ham Hocks in luke warm water for 2-4 hour changing the water at least 4 times, commercially smoked ham hocks are filled with sodium and are strong flavored with liquid smoke so unless you smoke them yourself or buy them from a quality specialty butchers shop and you know what there method of smoking is be sure to give them a soak. Happy Shopping !!
I shall return, until then "Think Good Thoughts & Smile"......