Cassoulet de Toulouse from Sud de France by Caroline Conran

Ingredients

• 4 tbsp goose or duck fat
• 400 g shoulder or ribs (échine or longe) free-range pork, cut in large pieces
• 1 tsp tomato purée
• 1 carrot sliced
• 1 onion, chopped
• 1 bouquet garni of thyme, bay, savory and parsley
• 4 cloves of garlic
• 1 clove
• 1 onion
• 1 carrot
• 600 g dried white haricot beans such as Soissons, cannellini or Spanish judion
• 150 g smoked ventrèche (rolled belly pork), poitrine fumée, or pancetta (streaky bacon) with rind, in a piece
• 1 fresh sausage weighing 250 g-350 g - ideally a French saucisse such as Toulouse or Morteau, or Polish kielbasa
• 6 wings or 6 drumsticks of confit of duck
• salt, pepper
• ½ stock cube
• 50 g breadcrumbs