Cassoulet recipe | Gourmet Traveller

Ingredients

• 250 gm dried cannellini beans, soaked overnight in plenty of water
• 80 gm belly bacon, cut into lardons
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 400 gm canned tomato polpa or chopped canned tomatoes
• 350 ml chicken stock
• 1 rosemary sprig
• To serve: chopped flat-leaf parsley and crusty bread
• Toulouse sausages
• 500 gm well-chilled pork shoulder, trimmed of sinew and cut into 10cm pieces
• 100 gm well-chilled pork back-fat, cut into 10cm pieces (see note)
• Large pinch of ground allspice
• 200 gm natural pork casing, soaked in warm water for 15 minutes, drained
• Duck confit
• 4 duck Marylands
• 100 gm fine salt
• 2 garlic cloves, bruised
• 3 thyme sprigs
• 2 fresh bay leaves
• 4 cracked black peppercorns
• 760 gm duck fat, melted
• Toasted crumbs
• 150 gm medium-coarse sourdough crumbs
• 1½ tbsp duck fat, or olive oil
• ¼ cup coarsely chopped flat-leaf parsley
• 1 garlic clove, crushed