Cassoulet Toulousain (White Bean and Meat Casserole)

• 350 g Dried white beans
• 2 large Duck legs
• 250 g Pork belly
• 2 tbsp Duck fat
• 1 large Yellow onion
• 2 medium Carrot
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 4 sprigs Fresh thyme
• 2 pieces Bay leaves
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1.2 liters Chicken stock
• 4 pieces Pork sausage
• 50 g Breadcrumbs

1. Put the dried white beans in a large bowl, cover generously with cold water, and leave to soak for 12 hours. Drain and rinse well.
2. Heat the oven to 160°C (320°F). Pat the duck legs dry and season lightly with some of the fine sea salt and black pepper.
3. In a Dutch oven over medium heat, melt 1 tbsp of the duck fat. Brown the duck legs, skin-side down first, for 6 to 8 minutes per side until deeply golden, then lift out to a plate.
4. Add the pork belly to the pot and cook for 6 to 8 minutes, turning, until lightly browned and some fat has rendered. Add the remaining duck fat, then stir in the onion and carrots and cook for 8 to 10 minutes until softened and lightly coloured.
5. Stir in the garlic and tomato purée and cook for 1 minute until fragrant. Add the beans, thyme, bay leaves, chicken stock, and the remaining salt and pepper, then bring to a gentle simmer.
6. Cover and simmer very gently for 45 to 60 minutes, stirring now and then, until the beans are just tender but not collapsing. If needed, add a splash of water to keep the beans barely covered.
7. Meanwhile, prick the pork sausages and brown them in a frying pan over medium heat for 6 to 8 minutes, turning, until well coloured. They do not need to be cooked through at this stage.
8. Lift out the thyme sprigs and bay leaves. Tip the beans and their cooking liquid into a baking dish, then nestle in the duck legs, pork belly and sausages so they are mostly submerged.
9. Bake uncovered for 1 hour 30 minutes, topping up with a little water if the surface looks dry before the beans are fully tender. The top should begin to form a dark, rich crust.
10. Scatter the breadcrumbs evenly over the top and bake for a further 20 to 25 minutes until golden and crisp. Rest for 10 minutes before serving so the casserole settles.

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