Slow-Baked Cassoulet with Duck Confit and Toulouse Sausage

What you need

• 600 g (1 1/3 lb) dried white beans, Tarbais, lingot or cannellini
• 150 g (5 oz) fresh pork rind, cut into wide strips
• 500 g (1 lb) boneless pork shoulder, cut into 4 cm (1 1/2 in) cubes
• 250 g (9 oz) pork belly, in one piece, skin removed
• 4 tbsp duck fat, divided
• 2 onions, diced
• 2 carrots, sliced
• 1 head of garlic, unpeeled, halved crosswise
• 4 cloves garlic, crushed
• 1 tbsp tomato paste
• 1 bouquet garni, parsley, thyme, bay leaf and celery tied together
• 2.5 l (10 cups) chicken stock, divided
• 4 duck confit legs
• 500 g (1 lb) Toulouse sausages
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   The night before, cover the beans with plenty of cold water and leave them to soak.

2. 2

   Drain the beans, cover with fresh water in a pot, bring to a boil for 5 min, then drain again.

3. 3

   Drop the pork rind into a small pan of boiling water and simmer until supple, about 20 min. Drain.

4. 4

   Melt 2 tbsp of the duck fat in a large heavy pot. Sear the pork shoulder cubes in two lots until well coloured, then lift them out.

5. 5

   Brown the pork belly on all sides in the same pot, then tip in the onions and carrots. Fry them until golden, 7-8 min.

6. 6

   Stir in the crushed garlic and tomato paste for 1 min.

7. 7

   Return the pork shoulder, add the beans, rind, halved head of garlic, bouquet garni and 2 l of the stock. Season lightly with salt and pepper.

8. 8

   Bring to a boil, then cover and simmer gently until the beans are tender but whole, 1 1/2-2 hours.

9. 9

   Heat the oven to 160 °C (325 °F).

10. 10

    Brown the sausages in a frying pan with the remaining duck fat until cooked through, 10-12 min, then cut them into large pieces.

11. 11

    Lift out the bouquet garni and the head of garlic. Slice the pork belly. Squeeze the soft garlic back into the beans.

12. 12

    Spoon half the beans and meat into a deep earthenware dish. Lay the duck legs and sausages on top, then cover with the rest of the beans.

13. 13

    Pour in the cooking liquid and the remaining stock until it just reaches the top of the beans.

14. 14

    Bake uncovered for 2 1/2-3 hours. Each time a brown crust forms, about every 40 min, push it down into the beans with a spoon, adding a little more stock if the dish looks dry.

15. 15

    Let the crust form one last time, then rest the cassoulet for 15 min before serving from the dish.

Imported from victoriahaneveer.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.