Cassoulet De Toulouse

taste.com.au

Arkswa

2 tablespoons duck fat (see note)

1.6kg piece boneless pork shoulder, cut into 12 pieces

5 carrots, 4 halved lengthwise and thinly sliced

5 onions, 4 chopped

2 stalks celery, thinly sliced

200g piece pancetta, skin removed

2 tablespoons tomato paste

1 bulb garlic, plus 3 extra cloves, finely chopped

6 sprigs thyme

2 bay leaves

1 ham hock

400g can Italian chopped tomatoes

1 litre Massel chicken style liquid stock

600g (3 cups) haricot beans or great northern beans (see note), soaked overnight

4 Toulouse-style pork and garlic sausages (see note - or other pork sausages)

6 pieces duck confit (see note)

105g (½ cup) fresh breadcrumbs

2 tablespoons roughly chopped flat-leaf parsley

Directions at taste.com.au

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