Martine Defruyt’s Toulouse Cassoulet

Name: Martine Defruyt’s Toulouse Cassoulet
Ingredients: 2 lb (1 kg) dried Tarbais beans (1.25 litres/5 cups); 1 lb (454 g) onions, peeled (about 3 onions); 3 cloves; 1 lb (454 g) salt pork; 2 carrots, peeled; 10 cloves garlic, peeled; 1 bouquet garni; 1 lb (454 g) tomatoes, peeled and quartered; 1/4 lb (115 g) duck fat; 8 Toulouse sausages; 1 garlic sausage; 4 or 5 confit duck legs; 1 lb (454 g) slab bacon, cut into lardons (1-cm/1/4-inch sticks); 1/2 cup (125 ml) breadcrumbs; Salt; pepper

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Place the beans in a large bowl and add cold water to cover. Soak for about 4 hours or overnight. Insert the cloves in an onion. Drain the beans, reserving the soaking water. Place the beans in a la

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