Cassoulet

by Tom Ashworth

10 servings

Day One: Soak and Cure

• 900 gdried Tarbais, cannellini or other runner-type white beans
• 675 gfresh ham hock with its skin
• 450 gboneless pork shoulder
• 350 gfresh pork skin with a 6 mm layer of hard fat
• ≈ 2 gflaky sea salt
• black pepper, about ten grinds

Day Two: Pork and Bean Ragout

• 75 grendered duck fat
• 450 gyellow onions
• 350 gsmall carrots
• 225 gpiece of ventrèche or pancetta
• ≈ 40 ghead of garlic
• 100 glarge plum tomato
• ≈ 4 gflat leaf parsley
• ≈ 51 gsmall celery ribs
• ≈ 2 gthyme
• ≈ 0.2 gTurkish bay leaf
• ≈ 2030 glightly salted chicken stock

Day Three: Assemble and Bake

• ≈ 550 gconfit duck legs, homemade or store-bought
• 115 gpork fatback
• ≈ 12 gsmall garlic cloves
• 450 gToulouse sausages, or other mild, fresh garlicky pork sausages
• ≈ 13 gfresh bread crumbs
• ≈ 27 gwalnut oil