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

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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

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