Cassoulet

by Tom Ashworth

5 servings

Day One: Soak and Cure

• 16 ozdried Tarbais, cannellini or other runner-type white beans
• 12 ozfresh ham hock with its skin
• 8 ozboneless pork shoulder
• 6 ozfresh pork skin with a 6 mm layer of hard fat
• ⅓ tspflaky sea salt
• black pepper, about ten grinds

Day Two: Pork and Bean Ragout

• 1.25 ozrendered duck fat
• 8 ozyellow onions
• 6 ozsmall carrots
• 4 ozpiece of ventrèche or pancetta
• ½ headhead of garlic
• ½large plum tomato
• 2 sprigsflat leaf parsley
• 1 ½ stalkssmall celery ribs
• 1 sprigthyme
• ½ leafTurkish bay leaf
• 4 ¼ cupslightly salted chicken stock

Day Three: Assemble and Bake

• 3confit duck legs, homemade or store-bought
• 2 ozpork fatback
• 2 clovessmall garlic cloves
• 8 ozToulouse sausages, or other mild, fresh garlicky pork sausages
• 1 tbspfresh bread crumbs
• 1 tbspwalnut oil