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Ingredients

• 1 pound boneless pork shoulder, trimmed of excess fat and cut into 12 chunks
• 1½ pounds fresh ham hock or pig's knuckles, cracked by the butcher
• ¾ pound fresh pork skin with ¼-inch layer of hard fat attached
• Salt and freshly ground pepper
• 2 pounds dried white beans, such as Tarbais, Lingots, or cannellini, rinsed and picked over to remove any grit
• ⅓ cup fat from confit or rendered duck fat
• 2 medium onions, chopped
• 3 small carrots, peeled and cut into thin rounds
• ½ pound ventrèche or pancetta, or blanched lean salt pork, in one piece, about 1¼ inches thick
• 1 whole head of garlic, unpeeled, plus
• 4 small cloves garlic, peeled
• 1 large plum tomato, peeled or 1 tablespoon sun-dried tomato paste
• 2 quarts unsalted chicken stock (storebought or homemade—page 405)
• Herb bouquet: 4 sprigs parsley, 2 sprigs thyme, 1 imported bay leaf, and 3 small celery ribs tied together with string
• 6 confit of duck legs (such as Duck Legs Confit Cooked in a Pouch, pages 198–200), drumsticks and thighs separated, or substitute 12 confit of duck wings
• ¼ pound fresh hard pork fat or blanched fat salt pork
• 1 pound Toulouse sausages, fresh garlic-flavored pork sausages, or Confit of Toulouse Sausages (page 298)
• 2 tablespoons fresh bread crumbs
• 2 tablespoons French walnut oil

Description

Chow