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
• ≈ 6 gflaky 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
• ≈ 120 ghead of garlic
• 300 glarge plum tomato
• ≈ 12 gflat leaf parsley
• ≈ 155 gsmall celery ribs
• ≈ 6 gthyme
• ≈ 0.6 gTurkish bay leaf
• ≈ 6080 glightly salted chicken stock

Day Three: Assemble and Bake

• ≈ 1660 gconfit duck legs, homemade or store-bought
• 345 gpork fatback
• ≈ 36 gsmall garlic cloves
• 1350 gToulouse sausages, or other mild, fresh garlicky pork sausages
• ≈ 40 gfresh bread crumbs
• ≈ 82 gwalnut oil