Cassoulet

Wash the white beans

• 1 Wash 500 g dried white beans in a colander, transfer to a large bowl and cover with plenty of water.

Soak the beans

• 1 Soak for 12 hours at room temperature, or in the refrigerator in summer.

Prepare the ingredients and bouquet garni

• 1 Drain the soaked beans in a colander.
• 2 Peel 2 carrots and cut into irregular chunks.
• 3 Peel 1 onion and stud with 3 cloves.
• 4 Of 8 garlic cloves, lightly crush 4 with their skins on; finely chop the remaining 4 and reserve for the breadcrumbs.
• 5 Gather 3 thyme sprigs, 2 bay leaves and the parsley stems, tying them with kitchen string to make a bouquet garni, a bundle of herbs.
• 6 Cut the pork belly into 4–5 cm cubes.
• 7 Prick the Toulouse sausage in several places with a fork.

Brown the pork and sausage

• 1 Heat 1 tbsp duck fat in a large pot over medium heat; brown the pork belly and Toulouse sausage on both sides, then remove.

Combine in the pot and bring to a boil

• 1 Add the carrots to the same pot and sauté for 2 minutes. Add the drained beans, pork belly, clove-studded onion, 4 crushed garlic cloves and bouquet garni.
• 2 Pour in enough water to just cover the beans, add 1 tsp salt and 1/2 tsp black pepper and bring to a boil over high heat.
• 3 Skim off the white foam that rises.

Simmer the white beans

• 1 Reduce the heat to low, set the lid slightly ajar and simmer for 75 minutes, keeping the surface around the beans gently trembling.
• 2 Add boiling water if the liquid reduces too much.

Make the breadcrumb persillade

• 1 Meanwhile(While the beans simmer.) Preheat the oven to 150°C.
• 2 In a bowl, combine 150 g fresh breadcrumbs, the 4 finely chopped garlic cloves and the finely chopped parsley leaves to make the breadcrumb persillade.

Layer the ingredients in the baking dish

• 1 Spread half the beans in an ovenproof pot or gratin dish. Arrange 4 duck confit legs, the pork belly and the Toulouse sausage cut into rounds, then cover with the remaining beans.
• 2 Pour in cooking liquid to just cover the beans and scatter the breadcrumb persillade evenly over the entire surface.

Bake the cassoulet

• 1 Bake in an oven at 150°C for 90 minutes.
• 2 Every 25–30 minutes, break the fragrant crust on top with a wooden spoon, push it into the beans and wait for a new crust to form.
• 3 Repeat 2–3 times.
• 4 If it becomes dry, add 2–3 tbsp cooking liquid.
• 5 It is ready when the surface is deep golden and crisp and the edges are bubbling.

Rest and serve

• 1 Remove from the oven and leave for about 10 minutes to settle.
• 2 Serve directly from the ovenproof dish.