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
• 7.5 mlflaky 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
• 2 headshead of garlic
• 2large plum tomato
• 8 sprigsflat leaf parsley
• 6 stalkssmall celery ribs
• 4 sprigsthyme
• 2 leavesTurkish bay leaf
• 4 llightly salted chicken stock

Day Three: Assemble and Bake

• 12confit duck legs, homemade or store-bought
• 230 gpork fatback
• 8 clovessmall garlic cloves
• 900 gToulouse sausages, or other mild, fresh garlicky pork sausages
• 59 mlfresh bread crumbs
• 59 mlwalnut oil