Stephanie’s cassoulet - Stephanie Alexander

Ingredients

• 1 kg haricot beans, soaked overnight
• 4 tablespoons rendered duck or pork fat
• 1 fresh pork neck
• 1 kg skinned, boned salted belly pork
• 3 fresh pork hocks
• freshly ground black pepper
• 5 litres veal stock
• 1 cup chopped, seeded tomato (fresh or canned)
• 2 whole heads garlic, unpeeled
• 1 bouquet garni (thyme, bay leaf, parsley stalks)
• rind from ½ loin of pork, left in 1 piece
• 4 large onions, chopped
• 6 medium carrots, peeled and chopped
• 250 g minced pork fat, worked with 1 tablespoon chopped garlic
• sea salt (optional)
• 2 boiling sausages
• 12 confit duck legs, skinned (reserve the skin)
• 2 cups fresh white breadcrumbs