Cassoulet

by Tom Ashworth

20 servings

Day One: Soak and Cure

• 1800 gdried Tarbais, cannellini or other runner-type white beans
• 1350 gfresh ham hock with its skin
• 900 gboneless pork shoulder
• 700 gfresh pork skin with a 6 mm layer of hard fat
• ≈ 4 gflaky sea salt
• black pepper, about ten grinds

Day Two: Pork and Bean Ragout

• 150 grendered duck fat
• 900 gyellow onions
• 700 gsmall carrots
• 450 gpiece of ventrèche or pancetta
• ≈ 80 ghead of garlic
• 200 glarge plum tomato
• ≈ 8 gflat leaf parsley
• ≈ 100 gsmall celery ribs
• ≈ 4 gthyme
• ≈ 0.4 gTurkish bay leaf
• ≈ 4060 glightly salted chicken stock

Day Three: Assemble and Bake

• ≈ 1100 gconfit duck legs, homemade or store-bought
• 230 gpork fatback
• ≈ 24 gsmall garlic cloves
• 900 gToulouse sausages, or other mild, fresh garlicky pork sausages
• ≈ 27 gfresh bread crumbs
• ≈ 54 gwalnut oil