Toulouse Sausage Cassoulet

Instructions

1. Prepare the beans
   Drain the soaked beans and place them in a large pot. Cover with fresh water by 5cm and bring to a boil. Reduce heat and simmer for 45 minutes until partially tender. Drain and set aside.
2. Brown the meats
   In a large, heavy-bottomed casserole, heat 2 tablespoons of duck fat over medium-high heat. Brown the sausages on all sides for about 5 minutes, then remove and set aside. In the same pot, brown the pork belly pieces until golden, about 8 minutes. Remove and set aside with the sausages.
3. Create the flavor base
   In the same pot, add the chopped onions and carrots. Cook until softened, about 8 minutes. Add the garlic and cook for another 2 minutes. Stir in the tomato paste and cook for 2 minutes more to caramelize slightly.
4. Combine and simmer
   Return the partially cooked beans to the pot. Add the browned meats, bouquet garni, and chicken stock. Season with salt and pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally.
5. Add the duck confit
   Gently nestle the duck confit legs into the cassoulet. Continue to simmer, uncovered, for another hour until the beans are very tender and the liquid has reduced and thickened.
6. Prepare for baking
   Preheat the oven to 160°C (325°F). Remove the duck legs and sausages from the cassoulet. Cut the sausages into chunks and shred the duck meat, discarding the bones. Return the meat to the cassoulet and mix gently.
7. Create the crust
   Sprinkle the breadcrumbs evenly over the top of the cassoulet. Drizzle with the remaining tablespoon of duck fat or olive oil. Transfer the pot to the oven, uncovered, and bake for 1 hour, breaking the crust that forms and pushing it back into the cassoulet every 20 minutes to create a thick, golden crust.
8. Rest and serve
   Allow the cassoulet to rest for 15 minutes before serving. The final consistency should be thick and rich, not soupy. Serve in wide, shallow bowls with crusty bread and a simple green salad.