Cassoulet Confessions And A Recipe For Cassoulet – Food Wine Travel

Ingredients

• 500 g dried cannellini beans or other large white beans
• 1 large onion, peeled and quartered
• 8 garlic cloves, peeled
• 1 parsley sprig (leaves only)
• 3 thyme sprigs (leaves only)
• ½ tablespoon salt
• 350 g fresh pork belly with skin, cut into 3 cm cubes
• 1 tablespoon duck fat
• 200 g fresh pork sausage, cut into 5 cm long pieces
• 2 legs duck confit
• 1 carrot, peeled and chopped
• ¼ teaspoon freshly grated nutmeg
• freshly ground black pepper
• 1 litre (4 cups) chicken stock