Sylvie Bigar’s three-day cassoulet | Taste of France®

Name: Sylvie Bigar’s three-day cassoulet | Taste of France®
Ingredients: 1 kg dried lingot or other large white beans; 1 pig trotter; 300 g fresh pork rind (cut into strips); 1 ham bone; 1 fresh ham hock; 1 bouquet garni (tie together 1 celery stalk, 4 thyme sprigs, 4 parsley sprigs, 3 bay leaves); 10 cloves; 1 tablespoon coarse salt; 1 tablespoon duck fat; 250 g fresh pork belly (cut into cubes); 1 medium onion (chopped); 2 garlic bulbs (cloves peeled and crushed); 450 g fresh garlic pork sausage (cut into 7 cm long pieces); 4 confit duck legs

tasteoffrancemag.com

Cassoulet is a classic French stew of duck, beans, sausage and herbs, which has various permutations depending on where you are.

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Ingredients

1 kg dried lingot or other large white beans
1 pig trotter
300 g fresh pork rind (cut into strips)
1 ham bone
1 fresh ham hock
1 bouquet garni (tie together 1 celery stalk, 4 thyme sprigs, 4 parsley sprigs, 3 bay leaves)
10 cloves
1 tablespoon coarse salt
1 tablespoon duck fat
250 g fresh pork belly (cut into cubes)
1 medium onion (chopped)
2 garlic bulbs (cloves peeled and crushed)
450 g fresh garlic pork sausage (cut into 7 cm long pieces)
4 confit duck legs