Cassoulet

Instructions

1. Prepare the beans
   Drain the soaked beans and place them in a large pot. Cover with water by 2 inches, add 1 teaspoon salt, and bring to a boil. Reduce heat and simmer for about 1 hour until beans are tender but not mushy. Drain and set aside.
2. Prepare the duck confit
   Warm the duck confit legs in a skillet over medium heat until the fat renders and the skin becomes crispy, about 5-7 minutes per side. Remove from heat, let cool slightly, then pull the meat from the bones in large chunks. Reserve 3 tablespoons of the rendered duck fat.
3. Cook the meats
   In a large Dutch oven, heat 2 tablespoons of the reserved duck fat over medium heat. Add the pork shoulder cubes and brown on all sides, about 8-10 minutes. Remove and set aside. In the same pot, brown the garlic sausage and Toulouse sausage. Remove and set aside. Add the salt pork and cook until the fat renders, about 5 minutes.
4. Prepare the aromatic base
   Add the onions, garlic, carrots, and celery to the pot with the rendered fat. Cook until softened, about 8-10 minutes. Add the white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pot. Add the chicken stock and bouquet garni, and bring to a simmer.
5. Combine and bake
   Preheat the oven to 325°F (165°C). Return the pork shoulder to the pot along with the cooked beans. Gently stir to combine. Nestle the duck confit pieces and sausages into the mixture. The liquid should just barely cover the ingredients; add more stock if needed. Cover the pot and bake for 1 hour 30 minutes.
6. Create the crust
   Remove the pot from the oven and increase the temperature to 425°F (220°C). Sprinkle the breadcrumbs evenly over the top of the cassoulet. Drizzle with the remaining tablespoon of duck fat. Return the uncovered pot to the oven and bake for 20-30 minutes until the top is golden brown and crispy.
7. Rest and serve
   Remove the cassoulet from the oven and let rest for 15 minutes before serving. Remove the bouquet garni. Serve in wide, shallow bowls, making sure each portion includes beans, duck, and various sausages.