Cassoulet

Method

1. Rinse the beans and soak them in three times their volume of cold water for 12 h, or simply overnight. They will nearly double in size.

   Add in this stepDried white beans (cannellini or haricot) 160 g

2. Drain the beans, put them in a 20 cm pot and cover with fresh cold water by 5 cm. Bring to the boil over high heat, boil for 5 min, then drain again. This quick blanch removes scum and off-flavours and makes the beans easier to digest.

   high heat

3. Heat the duck fat over medium-high heat in a 22 cm ovenproof cast-iron casserole. Cut the pork belly into 3 cm pieces and add it with the whole sausages; brown for 9 min, turning, until golden on all sides. They only need colour now, not cooking through. Lift the meat out and set aside.

   Add in this stepDuck fat (or lard) 1½ tbspPork belly, skinless 120 gToulouse sausages (or coarse fresh pork sausages) 2

   medium-high heat

4. Add the chopped onion, finely diced carrot and chopped garlic to the casserole and cook over medium heat for 6 min until soft. Stir in the tomato paste and cook 1 minute more. Scrape up the brown bits on the bottom: they are the heart of the flavour.

   Add in this stepOnion 1Carrot 1Garlic cloves 3Tomato paste 1 tbsp

   medium heat

5. Add the blanched beans and the pork belly and pour in stock to cover by 2 cm. Add the thyme, bay leaves and pepper, bring to a simmer, then turn down to low heat, set the lid ajar and simmer for 55 min, until the beans are tender enough to crush against the roof of your mouth but still whole. Taste and add salt little by little (the stock is already salted). Keep the sausages aside for now.

   Add in this stepLow-salt chicken stock 700 mlThyme sprigs 3Bay leaves 1Black pepper to tasteSalt to taste

   low heat

6. Preheat the oven to 160 °C. Fish out the thyme stalks and bay leaves, then tuck the sausages and confit duck legs, skin side up, halfway into the beans. The liquid should just cover the beans. Bake uncovered for 1 h 30 min. Every 30 minutes, push the brown skin that forms on top down into the liquid with a spoon, and add a splash of hot water if it looks dry. It is ready when a deep brown crust has formed.

   Add in this stepConfit duck legs (ready-made) 1

   oven

7. Take it out and let it rest for 10 min so the juices settle and thicken, then bring the casserole to the table and serve from it.