Cassoulet

by Tom Ashworth

20 servings

Day One: Soak and Cure

• 3.97 lbdried Tarbais, cannellini or other runner-type white beans
• 2.98 lbfresh ham hock with its skin
• 1.98 lbboneless pork shoulder
• 1.54 lbfresh pork skin with a 6 mm layer of hard fat
• 1 ½ tspflaky sea salt
• black pepper, about ten grinds

Day Two: Pork and Bean Ragout

• 5.5 ozrendered duck fat
• 1.98 lbyellow onions
• 1.54 lbsmall carrots
• 16 ozpiece 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
• 17 cupslightly salted chicken stock

Day Three: Assemble and Bake

• 12confit duck legs, homemade or store-bought
• 8 ozpork fatback
• 8 clovessmall garlic cloves
• 1.98 lbToulouse sausages, or other mild, fresh garlicky pork sausages
• ¼ cupfresh bread crumbs
• ¼ cupwalnut oil