Cassoulet

Ingredients

• •1 lb dried white beans (preferably Tarbais), soaked overnight
• •4 duck confit legs
• •1 lb pork shoulder, cubed
• •8 oz garlicky pork sausage (Toulouse-style)
• •4 oz bacon or pork belly, diced
• •1 onion, chopped
• •4 cloves garlic, minced
• •1 carrot, chopped
• •1 bouquet garni (thyme, bay leaf, parsley, tied)
• •4 cups chicken or duck stock
• •1 cup breadcrumbs
• •Salt and pepper, to taste

Steps

1. 1.Drain the soaked beans and simmer them in fresh water with the onion, garlic, bouquet garni, and carrot until tender, about 1 hour, then drain and reserve the cooking liquid.
2. 2.In a large pot, brown the pork shoulder and bacon in a little of the duck fat from the confit, then remove and set aside.
3. 3.Brown the sausage in the same pot and set aside.
4. 4.In a large casserole dish, layer the beans, browned meats, sausage, and duck confit legs, alternating layers and finishing with a layer of beans; pour in enough stock to almost cover.
5. 5.Top with an even layer of breadcrumbs and bake uncovered at 325F (160C) for 2.5-3 hours.
6. 6.Every 30-45 minutes, break the crust that forms on top and push it back down into the beans, moistening with reserved bean liquid or stock if it looks dry - this repeated crust-breaking is the technique that gives cassoulet its signature deeply browned, chewy top and velvety interior.