Le Cassoulet from Goose Fat & Garlic: Country Recipes from South-West France by Jeanne Strang

Ingredients

• onion stuck with 2 cloves
• 350 g (¾ lb) salt belly of pork with its rind, previously soaked if very salty
• carrot
• ham bone or pork bone (optional)
• 2 cloves garlic (more if you like)
• bouquet garni
• 1 kg (2¼ lb) dried white haricot beans, preferably Lingots or Cocos
• salt, pepper
• 2 large cloves garlic (more if you like)
• 2 quarters confit d’oie or 3 pieces confit de canard
• 250 g (½ lb) Marmande or beef tomatoes (or small tin tomatoes)
• 1¼ litres (2 pints) stock or water
• 700 g (1½ lb) Toulouse or pure pork sausage
• 2 medium sized onions
• peppercorns
• salt
• 350 g (¾ lb) lean pork shoulder
• 2 tablespoons goose fat
• fresh white breadcrumbs
• goose fat