Drain and rinse the soaked haricot beans, then place in a large saucepan and cover with cold water. Bring to the boil, then turn down the heat and simmer for 30 minutes or until soft. Drain and set aside.
Heat half of both the olive oil and butter in an earthenware or enamelled cast-iron casserole dish over medium heat and cook the carrots, celery, onions, garlic and thyme for 6-8 minutes or until the vegetables are soft. Add the red wine, increase the heat to high and cook for 15-20 minutes or until the liquid is reduced by a third. Transfer the contents of the casserole dish to a large bowl and set aside.
Cut the pork belly and all the sausages into 2cm slices. Return the casserole dish to medium-high heat and fry the pork belly and sausages in their own fat for 5 minutes or until well browned. Add the veal jus and the drained beans to the casserole, along with the reserved red wine reduction and sauteed vegetables. Bring to the boil then reduce the heat to low, add the bouquet garni, marmalade and confit duck meat. Season with good amount of salt and pepper. Cover and leave to simmer slowly for 2 hours, stirring occasionally.
About half an hour before the end of the cooking time, preheat the oven to 180 degrees C. Cut the crusts off the baguette, tear the bread into pieces and use a blender or food processor to make into coarse breadcrumbs. Heat the remaining olive oil and butter in a frying pan over high heat, then add the chopped garlic and breadcrumbs and cook until golden brown. Remove from the heat, toss in the parsley and thyme, stir and season with salt and pepper remove the cassoulet from the heat, scatter over the herb and breadcrumb mixture, then transfer to the oven and bake for 15 minutes or until the crust is crispy and golden.
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 131 (51%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 30.4mg||9 %|
|Sodium 408.8mg||14 %|
|Potassium 374.5mg||10 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 10.8g|
|Protein 8.3g||12 %|
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Calories per serving: 259
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