Cassoulet

Ingredients

• 600 g dried white beans
• 4 pieces duck confit legs
• 6 pieces Toulouse sausages
• 400 g pork belly, cubed
• 150 g pork rind
• 1 pieces onion, studded with cloves
• 2 pieces carrots
• 6 pieces garlic cloves
• 2 tbsp tomato paste
• 1 pieces bouquet garni

Steps

1. 1
   Soak the beans overnight, then drain.
2. 2
   Simmer the beans with the pork rind, studded onion, carrots, garlic and bouquet garni for 1 hour until almost tender. Keep the cooking liquid — it is the body of the dish.
3. 3
   Brown the sausages and pork belly separately and set aside.
4. 4
   Line a deep earthenware dish with the pork rind, fat side down.
5. 5
   Layer the beans with the meats, tucking the confit legs in skin-side up, and pour over enough bean liquid to just cover.
6. 6
   Bake uncovered at 150C for 3 hours.
7. 7
   Every 30 minutes, break the crust that forms on the surface and push it under with the back of a spoon. Traditionally this is done seven times, and it is what thickens the whole dish.
8. 8
   Stop breaking the crust for the final 30 minutes so it sets golden. Rest 20 minutes before serving.