Step

• 1

  In a large sauté pan on medium heat, cook the sausages and bacon, stirring frequently, so that the sausage is cooked through and the bacon is crisp. Set aside and drain all but 2 tbsp of the leftover fat.

• 2

  Put the pan back on the heat on medium, and add the onion, carrot, celery, garlic, and thyme and a pinch of salt and pepper. Sauté until soft (about 6-8 minutes).

• 3

  When the vegetables are almost done, add the tomato paste, and cook for another minute.

• 4

  Add tomatoes; cook them down for a few mins and then add wine; reduce by half.

• 5

  Add stock and boil then reduce heat to medium-low and cook, partially covered, until liquid has thickened, about 30 minutes (mixture should be loose; if not, add more stock).

• 6

  While the stew cooks down, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• 7

  Once the stew has cooked down, stir in the sausage and bacon, beans, and half the chopped parsley. Toss to combine and if necessary, season with a little more salt and pepper. You can either smoke the cassoulet in the sauté pan, or if you’d like, transfer to a baking dish.

• 8

  In a sauté pan on low heat, cook the duck confit until the fat has rendered and both sides are crispy (about 6-7 minutes per side). Remove and set aside, draining off all but 3 tbsp of the fat.

• 9

  Add the breadcrumbs and toast in the skillet until golden, then season with a pinch of salt and stir in the remaining parsley.

• 10

  Scatter the breadcrumbs over the bean mixture, top with the duck legs, and then transfer to the Traeger. Smoke the the cassoulet for 90 minutes.

  180 ˚F / 82 ˚C

  01:30

• 11

  Take off grill and allow to cool. Enjoy!