Cassoulet

by Tom Ashworth

10 servings

Day One: Soak and Cure

• 1.98 lbdried Tarbais, cannellini or other runner-type white beans
• 1.49 lbfresh ham hock with its skin
• 16 ozboneless pork shoulder
• 12.5 ozfresh pork skin with a 6 mm layer of hard fat
• ¾ tspflaky sea salt
• black pepper, about ten grinds

Day Two: Pork and Bean Ragout

• 2.75 ozrendered duck fat
• 16 ozyellow onions
• 12.5 ozsmall carrots
• 8 ozpiece of ventrèche or pancetta
• 1 headhead of garlic
• 1large plum tomato
• 4 sprigsflat leaf parsley
• 3 stalkssmall celery ribs
• 2 sprigsthyme
• 1 leafTurkish bay leaf
• 8 ½ cupslightly salted chicken stock

Day Three: Assemble and Bake

• 6confit duck legs, homemade or store-bought
• 4 ozpork fatback
• 4 clovessmall garlic cloves
• 16 ozToulouse sausages, or other mild, fresh garlicky pork sausages
• 2 tbspfresh bread crumbs
• 2 tbspwalnut oil