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with some water, cooking for a few minutes. To this add meat stock to make 2 pints.
Slice onions and saute (in duck or goose fat, if possible). Also saute diced bacon with crushed garlic cloves, tomatoes and spices. Add meat stock and simmer 20 minutes.
In a large earthen casserole (“cassole”), put V4 of the beans. On top of the beans, place goose or duck, cut into small pieces, then other meats and finally the rest of beans. Cover all with stock, making Sure liquid comes three-quarters of the way to the top of the casserole dish. (Add bean liquid if needed.)
Cover with bread crumbs and cook in slow oven at 250 degrees for at least 4 hours.
The cassoulet should be moist so have extra liquid ready to add (either tomato juice or more bean liquid) through a hole in the crumb cover. This can be prepared a day or two ahead and reheated but watch for dryness.
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