Cassoulet de Castelnaudary

Ingredients

• 500 gdried white beans — soaked overnight
• 4duck confit legs
• 400 gpork shoulder — cubed
• 300 gToulouse sausage
• 1onion — chopped
• 2carrots — sliced
• 4 clovesgarlic — minced
• 2ripe tomatoes — chopped
• 1 Lchicken stock
• 2 sprigsthyme
• 1bay leaf
• to tastefine salt and black pepper

Method

1. Rinse 500 g of dried white beans under cold water, then place them in a large pot. Cover with water and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the beans are tender but not mushy, about 45 minutes. Drain and set aside.
2. In a large, heavy-bottomed Dutch oven, heat a small amount of oil over medium-high heat. Season 400 g of pork shoulder with fine salt and black pepper. Brown the pork in batches, ensuring each piece develops a deep golden crust. Remove the pork and set aside, then brown 300 g of Toulouse sausage in the same pot. Finally, brown 4 duck confit legs, allowing the skin to crisp and render its fat. Remove and set aside.
3. Reduce the heat to medium and add the chopped onion and 2 sliced carrots to the rendered fat in the pot. Cook until the onion becomes translucent and the carrots soften, about 5 minutes. Add 4 cloves of minced garlic and continue to cook until fragrant, about 1 minute.
4. Chop 2 ripe tomatoes and add them to the pot, stirring to deglaze and lift the fond from the bottom. Pour in 1 L of chicken stock, scraping up any browned bits. Add 2 sprigs of thyme and 1 bay leaf, then return the browned pork, sausage, and duck legs to the pot.
5. Add the drained white beans to the pot, stirring gently to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook gently for about 1.5 hours, stirring occasionally, until the meat is tender and the flavors meld into a rich, thick stew.
6. Once the cassoulet has cooked, remove the thyme sprigs and bay leaf. Taste and adjust the seasoning with fine salt and black pepper as needed. Allow the cassoulet to rest for 10 minutes before serving, letting the flavors settle.
7. Serve the cassoulet in deep bowls, ensuring each portion includes a mix of beans, meats, and a bit of the thickened sauce. This hearty dish is best enjoyed with crusty bread to soak up the rich, savory flavors.