Ingredients

• 2 tablespoons duck fat (see note)
• 1.6kg piece boneless pork shoulder, cut into 12 pieces
• 5 carrots, 4 halved lengthwise and thinly sliced
• 5 onions, 4 chopped
• 2 stalks celery, thinly sliced
• 200g piece pancetta, skin removed
• 2 tablespoons tomato paste
• 1 bulb garlic, plus 3 extra cloves, finely chopped
• 6 sprigs thyme
• 2 bay leaves
• 1 ham hock
• 400g can Italian chopped tomatoes
• 1 litre chicken stock
• 600g (3 cups) haricot beans or great northern beans (see note), soaked overnight
• 4 Toulouse-style pork and garlic sausages (see note) or other pork sausages
• 6 pieces duck confit (see note)
• 105g (1/2 cup) fresh breadcrumbs
• 2 tablespoons roughly chopped flat-leaf parsley

Description

Cassoulet De Toulouse Recipe - Melt Duck Fat In A Large, Heavy-based Casserole Over Medium Heat. Brown Pork, In 2 Batches, Turning, For 5 Minutes, Then Remove From Pan. Add Chopped Carrots And Onions, And...

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