Cassoulet

Ingredients Recipe
Beans
1 kg dried white beans
1 sweet onion
3 whole cloves
10 thyme branches
5 parsley branches
2 rosemary branches
1 carrot
1 tbsp tomato paste
3 whole tomatoes
6 large cloves of garlic
2 liters chicken broth
400 grams pork shoulder
3 tbsps red wine vinegar
3 tbsps duck fat
2 tbsps sea salt
1 tbsp black peppercorns
Meats
400 grams pork shoulder
2 tsps sea salt
5 confit duck legs
400 grams pork sausage
10 thyme branches
1 tbsp duck fat
Steps
  1. Carefully rinse 1 kg dried white beans removing any broken bits or blemished beans.
  3. Soak overnight in water, leaving plenty of room in the bowl and plenty of water to cover the beans. They will almost double in size.
  6. Prepare the aromatics for the beans. Cut 1 sweet onion at both ends, remove the outer layer and cut in half. Cut 3 whole tomatoes into 4-6 pieces each depending on how large. Peel and chop 1 carrot in half. Peel 6 large cloves of garlic. Wash 10 thyme branches, 5 parsley branches, and 2 rosemary branches and tie together with string. Poke 3 whole cloves into the onion.
  9. Cut the 400 grams pork shoulder into 2x1 inch pieces
  12. Place at the cut 400 grams pork shoulder at bottom of a large pot (preferrably a dutch oven). Add the 1 kg dried white beans, 1 sweet onion, 3 whole tomatoes, 1 carrot, 6 large cloves of garlic, 10 thyme branches, 5 parsley branches, 2 rosemary branches, 3 whole cloves, 2 tbsps sea salt, 1 tbsp black peppercorns, 3 tbsps duck fat, 1 tbsp tomato paste, and 3 tbsps red wine vinegar to the dutch oven. Add 2 liters chicken broth until just the beans are just covered. Add water if necessary to cover the beans.
  14. Cook beans on a medium heat, stirring every so often until almost done, about 1 hour to 1 hour and 30 minutes.
  15. Preheat oven to 425 degrees F. In a large roasting pan, place cubed 400 grams pork shoulder and 400 grams pork sausage. Add 10 thyme branches, 2 tsps sea salt, and 1 tbsp duck fat. Place in the oven for 15-20 minutes or until browned.
  17. Remove meat from the pan and set aside
  19. Deglaze pan with just enough water. Stir, scrapping up the brown bits, until a light brown sauce is made. Add the sauce to the beans.
  21. When the beans are done, remove the meat and set aside with the roasted meat from the oven. Remove and discard the 1 sweet onion, 1 carrot, 3 whole cloves, and as many peppercorns & herb branches as you can.
  23. Separate the beans and the remaining juice. Do not discard the juice!
  26. Prepare the 5 confit duck legs. If using store bought 5 confit duck legs, place in a 200 degree F oven for 10-20 minutes to just warm them (this will make the task easier). Remove the skin from the 5 confit duck legs carefully without losing any meat. Remove the meat from the bones. Discard the skin & bones, place the meat with the previously roasted pork & sausage.
  27. Preheat oven to 400 degrees F. In a large dutch oven, layer the 400 grams pork sausage, all cubes of pork shoulder and 5 confit duck legs at the bottom. Add beans on the top. Pour enough of the remaining bean cooking liquid to just cover the beans. Use chicken broth if there is not enough cooking liquid to cover the beans.
  29. Place in the preheated oven for approximately 1 hour and 30 minutes or until the beans are cooked through and a nice brown crust has developed on the top. To ensure the cassoulet remains moist throughout this time, add remaining cooking liquid or chicken stock to the top of the browned crust if needed.
  31. Serve immediately.