Cassoulet

by Tom Ashworth

5 servings

Day One: Soak and Cure

• 450 gdried Tarbais, cannellini or other runner-type white beans
• 340 gfresh ham hock with its skin
• 225 gboneless pork shoulder
• 175 gfresh pork skin with a 6 mm layer of hard fat
• ≈ 1 gflaky sea salt
• black pepper, about ten grinds

Day Two: Pork and Bean Ragout

• 38 grendered duck fat
• 225 gyellow onions
• 175 gsmall carrots
• 115 gpiece of ventrèche or pancetta
• ≈ 20 ghead of garlic
• 50 glarge plum tomato
• ≈ 2 gflat leaf parsley
• ≈ 26 gsmall celery ribs
• ≈ 1 gthyme
• ≈ 0.1 gTurkish bay leaf
• ≈ 1010 glightly salted chicken stock

Day Three: Assemble and Bake

• ≈ 275 gconfit duck legs, homemade or store-bought
• 58 gpork fatback
• ≈ 6 gsmall garlic cloves
• 225 gToulouse sausages, or other mild, fresh garlicky pork sausages
• ≈ 6.5 gfresh bread crumbs
• ≈ 14 gwalnut oil