How to make cassoulet in an alto-shaam cook & hold oven

Soak beans overnight

Sauté the onion when sweated down addthe carrot

And garlic

Once this has started to cook down add the celery

Add beans Bay leaves, thyme and white wine then start to reduce

Add stock

Once simmering add duck

Cover to roast. Cook at 300F (149C) for 2.5 hrs

I used the duck bones and made a stock at the same time

Add sausages

Top with bread crumbs

Cook for one more hour at 325F (163C).