Cassoulet Confessions: Le Cassoulet de Toulouse | Taste of France®

Name: Cassoulet Confessions: Le Cassoulet de Toulouse | Taste of France®
Ingredients: 900 g (2 lb) dried Tarbais beans (or other large white beans); 6 garlic cloves ((3 whole and 3 crushed)); 20 rainbow peppercorns; 10 cloves; 1 large piece (about 250 g/9 oz) fresh pork rind (rinsed); 1 bouquet garni ((or tie together 1 thyme sprig, 1 bay leaf, 5 curly parsley sprigs, 1 celery stalk, 1 leek)); 1 carrot (chopped); 3 onions (peeled (1 left whole and 2 finely chopped)); 200 g (7 oz) tomato puree; 1 tablespoon tomato paste; 1½ tablespoons coarse sea salt; freshly ground black pepper; 450 g (1 lb) fresh garlic pork sausage (cut into 7 cm (3 in) long pieces); 250 g (½ lb) fresh pork belly ( cubed); 4 legs duck confit; 1.2 kg (2 lb 10 oz) boneless lamb shoulder ( cubed); 1 tablespoon duck fat; 200 g (7 oz) breadcrumbs ((half if you only bake the cassoulet once))

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Find this traditional cassoulet recipe from Toulouse. While this recipe can be prepared and served within one day, it is best to cook and refrigerate overnight.

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Ingredients

900 g (2 lb) dried Tarbais beans (or other large white beans)
6 garlic cloves ((3 whole and 3 crushed))
20 rainbow peppercorns
10 cloves
1 large piece (about 250 g/9 oz) fresh pork rind (rinsed)
1 bouquet garni ((or tie together 1 thyme sprig, 1 bay leaf, 5 curly parsley sprigs, 1 celery stalk, 1 leek))
1 carrot (chopped)
3 onions (peeled (1 left whole and 2 finely chopped))
200 g (7 oz) tomato puree
1 tablespoon tomato paste
1½ tablespoons coarse sea salt
freshly ground black pepper
450 g (1 lb) fresh garlic pork sausage (cut into 7 cm (3 in) long pieces)
250 g (½ lb) fresh pork belly ( cubed)
4 legs duck confit
1.2 kg (2 lb 10 oz) boneless lamb shoulder ( cubed)
1 tablespoon duck fat
200 g (7 oz) breadcrumbs ((half if you only bake the cassoulet once))