Cassoulet From Toulouse
| Yield: | 6 Servings |
| Categories: |
| 1 | lb | Boneless pork butt |
| 1 | Ham hock | |
| 3 | c | White cannellini beans |
| 1 | lb | Fatback or slab bacon; in 1/2" strips |
| 4 | tb | Duck fat; (available at specialty butcher shops) |
| 1 | lg | Spanish onion; in 1/2" dice |
| 2 | md | Carrots; in 1/2" dice |
| 24 | Cloves garlic; unpeeled | |
| 4 | oz | Jambon de Bayonne |
| 5 | c | Chicken stock; plus 1 cup |
| 3 | Legs duck confit; split at joint | |
| 4 | oz | Salt pork; in 1/2" cubes |
| 6 | Toulousestyle sausages (fresh garlic; sausages) | |
| 1/4 | c | Fresh bread crumbs |
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