Classic Cassoulet

Ingredients

• Beans

  • 2 cups (400 g) dried white beans (navy, cannellini or Tarbais)
  • 1/4 lb (115 g) salt pork, rind removed
  • 1 onion, quartered
  • 1 carrot, cut into pieces
  • 1 garlic bulb, cloves peeled and halved
  • 3 flat-leaf parsley sprigs
  • 3 thyme sprigs
  • 3 bay leaves

• Cassoulet

  • 1 lb (450 g) boneless pork shoulder roast, cut into large cubes
  • 3 tbsp duck fat or olive oil
  • 3 Toulouse sausages
  • 2 large onions, chopped
  • 2 carrots, cut into rounds 1/4 inch (5 mm) thick
  • 1 cup (250 ml) dry white wine
  • 3 confit duck legs
  • 2 cups (500 ml) chicken broth
  • 1 cup (125 g) breadcrumbs