In a large pot, combine the beans, salt pork, onion, carrot, garlic, herbs and bay leaves. Season with salt and pepper. Cover with cold water. Bring to a boil. Simmer gently for 20 minutes or until the beans are slightly tender, skimming as needed. Add water during cooking, as needed, so that the beans are always well covered.
Strain the beans through a sieve placed over a large bowl. Set the cooking liquid and beans aside separately.
Remove the onion, carrot, herbs and bay leaves from the beans and compost them. On a work surface, cut the salt pork into large dice. Set aside on a plate.
Cassoulet
With the rack in the middle position, preheat the oven to 375°F (190°C).
Meanwhile, in a large skillet over medium heat, brown the pork shoulder in the duck fat on all sides. Season with salt and pepper. Set aside on a plate.
In the same skillet, brown the sausages in the cooking fat on each side. On a work surface, cut the sausages into three pieces each. Set aside with the pork shoulder.
In the same skillet over medium-high heat, brown the onions and salt pork in the cooking fat. Add the carrots and cook for another 3 minutes while stirring. Season with salt and pepper. Deglaze with the wine and let simmer for 2 minutes. Remove from the heat.
Place a 13 x 9-inch (33 x 23 cm) baking dish on a baking sheet to catch any overflow as the cassoulet cooks. Spread out one-third of the beans along the bottom of the baking dish. Top with half of the pork, sausages and onion mixture. Cover with another third of the beans. Top with the remaining pork, sausages and onion mixture. Finish with the remaining beans and duck legs, placing them skin-side down. Add the chicken broth and 1 cup (250 ml) of the reserved bean cooking liquid. Set the rest of the bean cooking liquid aside.
Bake for 2 hours 30 minutes. Remove from the oven. Flip the duck legs over. Add 1 cup (250 ml) of the reserved bean cooking liquid. Cover the surface of the cassoulet with the breadcrumbs, without covering the duck legs. Bake for another 30 minutes. Finish cooking under the broiler to brown the surface, if desired.
Place the cassoulet at the centre of the table. Serve with green salad, if desired.
Note from Ricardo
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.
