Cassoulet

by Tom Ashworth

30 servings

Day One: Soak and Cure

• 2700 gdried Tarbais, cannellini or other runner-type white beans
• 2030 gfresh ham hock with its skin
• 1350 gboneless pork shoulder
• 1050 gfresh pork skin with a 6 mm layer of hard fat
• 2 ¼ tspflaky sea salt
• black pepper, about ten grinds

Day Two: Pork and Bean Ragout

• 225 grendered duck fat
• 1350 gyellow onions
• 1050 gsmall carrots
• 675 gpiece of ventrèche or pancetta
• 3 headshead of garlic
• 3large plum tomato
• 12 sprigsflat leaf parsley
• 9 stalkssmall celery ribs
• 6 sprigsthyme
• 3 leavesTurkish bay leaf
• 6 llightly salted chicken stock

Day Three: Assemble and Bake

• 18confit duck legs, homemade or store-bought
• 345 gpork fatback
• 12 clovessmall garlic cloves
• 1350 gToulouse sausages, or other mild, fresh garlicky pork sausages
• 6 tbspfresh bread crumbs
• 6 tbspwalnut oil