On a cool evening, nothing beats this French casserole of duck (and pork) and beans. This Spanish riff on French cassoulet pairs large, meaty beans with fresh sausages—and cloaks it all with a crispy breadcrumb crust. This long-cooked cassoulet is about as traditional as it gets—pair it with a glass of Burgundy for the full experience. The key to this cassoulet: The crispy, garlicky breadcrumbs. This dish is so porky it's mentioned in the name twice! Also present in this casserole: plenty of fresh herbs and Emergo white beans. Using spare ribs in this pork cassoulet cuts the cooking time to less than three hours.
