Cassoulet de Toulouse à la Pappa

Name: Cassoulet de Toulouse à la Pappa
Ingredients: 500g Tarbais haricot beans, or other similar large white haricot (from online French retailer or market) or cannellini beans.; 500g pork belly with rind; 500g pork spareribs; 200g smoked bacon lardons or 500g thick smoked bacon slices cut into large pieces; 500g Toulouse sausages (ideally from French retailer or market); 6 x confit of duck leg (homemade or purchased from French retailer or market) or fresh duck legs; 2 large white onions; 2 medium carrots chopped; 2 sticks of celery chopped; 4 cloves of garlic chopped; 2 cloves of garlic unpeeled; large bunch of parsley with stalks; 4 large beef tomatoes skinned and deseeded; 350ml dry white wine; 800ml chicken stock; Bay leaves; Fresh sprigs of thyme; 4 cloves; Goose or duck fat or olive oil

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This cassoulet includes Toulouse sausages. Elizabeth David has a recipe for cassoulet with Toulouse sausages and calls it cassoulet de Touluse à la ménagère.

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Ingredients

500g Tarbais haricot beans, or other similar large white haricot (from online French retailer or market) or cannellini beans.
500g pork belly with rind
500g pork spareribs
200g smoked bacon lardons or 500g thick smoked bacon slices cut into large pieces
500g Toulouse sausages (ideally from French retailer or market)
6 x confit of duck leg (homemade or purchased from French retailer or market) or fresh duck legs
2 large white onions
2 medium carrots chopped
2 sticks of celery chopped
4 cloves of garlic chopped
2 cloves of garlic unpeeled
large bunch of parsley with stalks
4 large beef tomatoes skinned and deseeded
350ml dry white wine
800ml chicken stock
Bay leaves
Fresh sprigs of thyme
4 cloves
Goose or duck fat or olive oil