Cassoulet de Castelnaudary (Classic Bean and Meat Stew)

• 350 g Dried white beans
• 2 large Duck legs
• 3 tbsp Duck fat
• 250 g Pork belly, skin removed by butcher
• 350 g Pork shoulder
• 1 large Yellow onion
• 1 large Carrot
• 4 cloves Garlic
• 1 tbsp Tomato purée
• 1.2 liters Chicken stock
• 2 pieces Bay leaves
• 6 sprigs Fresh thyme
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 4 pieces Pork sausage
• 60 g Breadcrumbs

1. Heat the oven to 150°C (300°F). Put the beans in a large pot, cover with plenty of cold water, bring to the boil, then simmer for 10 minutes. Drain well and set aside.
2. Season the duck legs all over with 1 tsp of the fine sea salt and a little black pepper. Melt 1 tbsp duck fat in a Dutch oven over medium heat and brown the duck legs for 4 to 5 minutes per side, then lift out. Add the pork belly and pork shoulder and brown well, turning, for 8 to 10 minutes.
3. Reduce the heat to medium-low and add the onion and carrot; cook for 8 to 10 minutes until softened and lightly golden. Stir in the garlic and tomato purée and cook for 1 minute until fragrant. Return the duck and any juices to the pot.
4. Add the drained beans, chicken stock, bay leaves and thyme, plus the remaining 1 tsp fine sea salt and the rest of the black pepper. Bring just to a gentle simmer, then cover and bake for 1 hour 15 minutes, stirring once halfway, until the beans are tender and the meats are yielding. If it looks dry at any point, add a splash of hot water to keep the beans just submerged.
5. Meanwhile, brown the pork sausage in a frying pan over medium heat with 1 tbsp duck fat, turning, until well coloured. Transfer the sausages to a plate; they will finish cooking in the cassoulet. Pour any fat from the pan back into the Dutch oven.
6. Lift out the duck legs and set aside until cool enough to handle, then pull the meat into large pieces and discard the bones. Cut the pork belly and pork shoulder into chunky pieces. Return the shredded duck and pork to the pot, nestle in the sausages, and spoon enough bean broth over the top so everything is just covered.
7. Increase the oven to 180°C (355°F). Mix the breadcrumbs with the remaining 1 tbsp duck fat and scatter evenly over the cassoulet. Bake uncovered for 35 to 40 minutes until bubbling at the edges and deeply golden on top; if the crust browns too quickly, lower the oven to 170°C (340°F).
8. Rest the cassoulet for 10 minutes so the broth thickens slightly. Spoon into warm bowls, making sure each serving gets beans, sausage and a good mix of meats. Serve straight away.

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