Recipesfrom La Souvigne holiday home. - Cassoulet De Castelnaudary

Ingredients

• 1 kg white haricot beans; pre-soaked overnight
• 3 med onions; each stuck with a clove
• 2 stalks celery; washed
• 100 g carrots; peeled & quartered
• 3 tablespoon tomato puree
• 1 kg salt belly of pork; remove rind and keep
• 2 tablespoon duck fat; from confit
• 4 legs duck confit
• 675 g toulouse sausages; NB
• 1 litre stock
• 4 cloves garlic; chopped together with
• 25 g fat from raw ham; chopped, and
• 2 ea shallots; chopped
• salt and black pepper
• 3 tablespoon dried breadcrumbs; to make crust