Cassoulet in the Style of Toulouse from The Cooking of South West France by Paula Wolfert

Name: Cassoulet in the Style of Toulouse from The Cooking of South West France by Paula Wolfert
Ingredients: 6 confit of duck legs (such as Duck Legs Confit Cooked in a Pouch), drumsticks and thighs separated, or substitute 12 confit of duck wings; 1 large plum tomato, peeled or 1 tablespoon sun-dried tomato paste; ¼ pound fresh hard pork fat or blanched fat salt pork; 2 tablespoons French walnut oil; 2 tablespoons fresh bread crumbs; 4 small cloves garlic, peeled; 1 pound Toulouse sausages, fresh garlic-flavored pork sausages, or Confit of Toulouse Sausages; 1 whole head of garlic, unpeeled, plus; ½ pound ventrèche or pancetta, or blanched lean salt pork, in one piece, about 1¼ inches thick; 2 pounds dried white beans, such as Tarbais, Lingots, or cannellini, rinsed and picked over to remove any grit; Salt and freshly ground pepper; 1 pound boneless pork shoulder, trimmed of excess fat and cut into 12 chunks; ¾ pound fresh pork skin with¼-inch layer of hard fat attached; Herb bouquet: 4 sprigs parsley, 2 sprigs thyme, 1 imported bay leaf, and 3 small celery ribs tied together with string; 3 small carrots, peeled and cut into thin rounds; 2 quarts unsalted chicken stock (storebought or homemade); 1½ pounds fresh ham hock or pig’s knuckles, cracked by the butcher; 2 medium onions, chopped; ⅓ cup fat from confit or rendered duck fat

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This is the recipe given to me by Pierrette Lejanou. The addition of walnut oil at the last moment brightens the taste of the beans. Begin preparations two days before you plan to serve the cassoulet.

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Ingredients

6 confit of duck legs (such as Duck Legs Confit Cooked in a Pouch), drumsticks and thighs separated, or substitute 12 confit of duck wings
1 large plum tomato, peeled or 1 tablespoon sun-dried tomato paste
¼ pound fresh hard pork fat or blanched fat salt pork
2 tablespoons French walnut oil
2 tablespoons fresh bread crumbs
4 small cloves garlic, peeled
1 pound Toulouse sausages, fresh garlic-flavored pork sausages, or Confit of Toulouse Sausages
1 whole head of garlic, unpeeled, plus
½ pound ventrèche or pancetta, or blanched lean salt pork, in one piece, about 1¼ inches thick
2 pounds dried white beans, such as Tarbais, Lingots, or cannellini, rinsed and picked over to remove any grit
Salt and freshly ground pepper
1 pound boneless pork shoulder, trimmed of excess fat and cut into 12 chunks
¾ pound fresh pork skin with¼-inch layer of hard fat attached
Herb bouquet: 4 sprigs parsley, 2 sprigs thyme, 1 imported bay leaf, and 3 small celery ribs tied together with string
3 small carrots, peeled and cut into thin rounds
2 quarts unsalted chicken stock (storebought or homemade)
1½ pounds fresh ham hock or pig’s knuckles, cracked by the butcher
2 medium onions, chopped
⅓ cup fat from confit or rendered duck fat