House & Home - Jennifer McLagan’s Cassoulet Recipe

Ingredients

• 4-1/2 cups dried white (navy or Great Northern) beans, soaked overnight in cold water
• 2 onions
• 2 cloves
• 3 cloves garlic, peeled
• 6 sprigs thyme
• 4 sprigs flat-leaf parsley
• 1 fresh bay leaf
• 1/2 lb. pork belly, skin on
• 1/2 lb. boneless lamb shoulder
• Sea salt and freshly ground black pepper
• 1/4 cup duck fat
• 2 garlic pork sausages (about 300 g total)
• 1/2 cup dry white wine
• 4 plum tomatoes, cored, seeded, and chopped
• 1 tsp tomato paste
• 2 legs duck confit
• 1-1/4 cups fine fresh bread crumbs