"This is a summery, lighter version of cassoulet," says Sibley. "Usually a very rich dish made with confit duck or even goose, pork sausage and loads of breadcrumbs, it's a wonderful classic. But this version is for the warmer months, so I use chicken, ripe tomatoes and other seasonal vegetables, along with the traditional cannellini beans." Begin this recipe a day ahead to soak the beans.
Note Duck fat is available at good butchers and food stores. This recipe is from New Classics ($49.95, hbk) by Philippa Sibley, published by Hardie Grant Books. It has been reproduced with minor GT style changes.
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