Chrysalis Vineyards - Recipes - Toulouse-Style Cassoulet

Ingredients

• 2 fresh ham hocks
• 1 lb boneless pork shoulder, cut into 1 1/2-inch cubes
• 6 ozs fresh pork skin with 1/4 inch of fat attached
• Salt and freshly ground pepper
• 2 lbs dried Tarbais or cannellini beans, picked over and rinsed
• 2 ozs salt pork, skin removed
• 1/3 cup duck fat
• 3 small carrots, thinly sliced
• 2 medium onions, diced
• 5 ozs one piece of prosciutto
• 5 ozs one piece of pancetta
• 1 head of garlic, unpeeled, plus 4 small garlic cloves, peeled
• 1 large plum tomato, chopped
• 10 cups chicken broth
• Bouquet garni: 4 parsley sprigs, 3 small celery ribs, 2 thyme sprigs and 1 bay leaf, tied with string
• 6 duck confit legs
• 1 tbsp vegetable oil
• 1 lb French-style fresh pork sausages, such as saucisses de Toulouse, pricked with a fork
• 1/4 cup fresh bread crumbs