Martine Defruyt’s Toulouse Cassoulet | RICARDO

Ingredients

• 2 lb (1 kg) dried Tarbais beans (1.25 litres/5 cups)
• 1 lb (454 g) onions, peeled (about 3 onions)
• 3 cloves
• 1 lb (454 g) salt pork
• 2 carrots, peeled
• 10 cloves garlic, peeled
• 1 bouquet garni
• 1 lb (454 g) tomatoes, peeled and quartered
• 1/4 lb (115 g) duck fat
• 8 Toulouse sausages
• 1 garlic sausage
• 4 or 5 confit duck legs
• 1 lb (454 g) slab bacon, cut into lardons (1-cm/1/4-inch sticks)
• 1/2 cup (125 ml) breadcrumbs
• Salt
• pepper