Cassoulet Toulousain

Ingredients

• •White beans
• •Duck confit
• •Pork sausage
• •Pork shoulder
• •Bacon
• •Onion
• •Garlic
• •Breadcrumbs

Steps

1. 1Begin a day ahead by soaking dried white beans overnight in plenty of water so they soften and cook evenly the next day.
2. 2Simmer the drained beans with a piece of pork rind, a studded onion, garlic, and a bouquet of herbs until they turn tender but still hold their shape, then set them aside along with their cooking liquid.
3. 3In a separate pan, brown cubed pork shoulder and thick slices of Toulouse sausage until deeply caramelized on all sides, building the savory base of the dish.
4. 4Warm pieces of duck confit gently in their own fat until the skin turns crisp and the meat is heated through.
5. 5In a large earthenware cassole, layer the cooked beans with the browned pork, sausage, and duck confit, ladling in enough of the reserved bean broth to keep everything moist but not swimming in liquid.
6. 6Scatter a layer of breadcrumbs over the top and place the dish in a slow oven, letting it bake uncovered for a long stretch of time.
7. 7As a golden crust forms on top, traditionally the cook breaks it and stirs it back into the beans several times, allowing a new crust to reform each time, which deepens the flavor and texture.
8. 8Once a final deep golden crust has set and the beans are meltingly tender, serve the cassoulet bubbling hot straight from its baking dish.