Cassoulet Toulousain

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. Start by soaking 500 g of dried white beans in a large bowl of cold water overnight. This will help them cook evenly and absorb flavors better. Drain and rinse the beans before use.
2. In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of duck fat 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 and set aside.
3. In the same pot, add the 4 duck confit legs and sear them until the skin is crispy and golden. Remove and set aside with the pork. Brown 300 g of Toulouse sausage until it is nicely colored, then remove and set aside.
4. Reduce the heat to medium and add the chopped onion and 2 carrots, diced, to the rendered fat. Cook until the vegetables are soft and the onion is translucent, about 5 minutes. Add 4 cloves of minced garlic and cook for another minute until fragrant.
5. Chop 2 ripe tomatoes and add them to the pot, stirring to combine. Use a wooden spoon to scrape up the browned bits from the bottom of the pot, which will add depth to the dish.
6. Return the browned pork, duck legs, and sausage to the pot. Add the soaked and drained beans, 1 L of chicken stock, 2 sprigs of thyme, and 1 bay leaf. Bring to a gentle simmer over low heat.
7. Cover the pot and let it cook gently until the beans are tender and the meat is falling apart, about 2 to 3 hours. The liquid should reduce to a thick, flavorful stew that clings to the beans and meat.
8. Remove the thyme sprigs and bay leaf. Taste and adjust the seasoning with fine salt and black pepper as needed. Let the cassoulet rest for a few minutes to meld the flavors before serving.