Cassoulet

Ingredients

• 16 ounces dried white beans – rinsed
• 4 quarts water – for soaking and simmering
• 1 onion – peeled, studded with cloves
• 2 whole cloves
• 1 carrot – peeled, cut into 2-inch pieces
• 6 cloves garlic – smashed
• 4 sprigs thyme sprigs
• 2 leaves bay leaves
• 3 tablespoons duck fat
• 16 ounces pork shoulder – cut into 1.5-inch pieces
• 8 ounces pork belly – cut into 1-inch pieces
• 12 ounces fresh garlic sausage (toulouse-style) – cut into 2-inch lengths
• 2 duck confit legs
• 4 ounces pork rind – cut into strips
• 4 cups unsalted chicken stock
• 2 teaspoons kosher salt
• 1 teaspoon black pepper – freshly ground

Instructions

1. Rinse the dried white beans, then place in a large bowl and cover with the 4 quarts water; soak 12–24 hours. Transfer the beans and soaking water to a large pot. Add the onion (peeled and studded with the whole cloves), the carrot pieces, smashed garlic, thyme sprigs, and bay leaves. Bring to a simmer over medium heat, then reduce to low and cook until the beans are just tender, 45–60 minutes. Drain, reserving the beans.
2. Heat the duck fat in a large skillet over medium heat. Add the pork shoulder and pork belly and brown on all sides, 8–10 minutes. Add the fresh garlic sausage pieces and brown until lightly colored, 4–5 minutes. Nestle in the duck confit legs, skin side down, and sear until the skin renders and crisps, 3–4 minutes. Transfer all meats to a tray.
3. Heat the oven to 325°F. Line the bottom of a 4–5 quart casserole with the pork rind strips. Spoon in half the cooked beans, arrange the browned meats evenly on top, then cover with the remaining beans. Pour in the unsalted chicken stock to just moisten the top layer. Season the surface evenly with the kosher salt and black pepper.
4. Bake, uncovered, until the cassoulet is bubbling and a crust forms on top, 2–2.5 hours. During baking, use the back of a spoon to break the crust down into the beans two or three times for a silky texture. Continue baking until the beans and pork shoulder are very tender and the top is richly browned.
5. Let the cassoulet rest for 15–20 minutes before serving so the juices settle. Serve hot from the casserole.