2 duck legs
2 cups duck fat, melted
4 tablespoons salt
6 garlic cloves, peeled and smashed
¼ pound slab bacon, not sliced
4 sweet Italian sausages
1- 2 small raw or cured cannabis flowers (about 1 gram), coarsely crumbled
½ pound dried small white navy beans
1 medium onion, chopped
2 carrots, peeled and sliced into large chunks
2 cups tomatoes, cored and chopped, with their juice
1/2 teaspoon dried thyme
2 bay leaves
1 pound boneless pork shoulder
Chicken, beef or vegetable stock, water, or a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs (optional)
Mortar and pestle (optional)
Deep casserole or Dutch oven (optional)
Smash together salt and 2 garlic cloves using the back of a spoon. Stir into duck fat. Set aside one tablespoon and refrigerate. Rub the rest on duck legs. Wrap legs in plastic and refrigerate overnight.
The next day, melt the tablespoon of duck fat in a frying pan and brown sausages evenly. Remove from pan and drain on paper towels. In the same pan, brown duck legs evenly. Remove from pan and drain on paper towels.
In a crockpot, combine duck, sausages, pork shoulder, bacon, cannabis, 4 cloves crushed garlic, navy beans, onion, carrots, tomatoes, thyme and bay leaves. Add stock or water to cover by 2 inches. Cover and cook on low heat for 8 to 10 hours. Salt and pepper to taste.
If you like a crust on your cassoulet, preheat oven to 400 degrees. Move stew from crockpot to a deep casserole or Dutch oven. Cover with bread crumbs and heat until bread crumbs brown, about 15 minutes.