Chefs & recipes

400 g lingot beans – 1 heel of ham – 500 g rind – 500 g loin, cut into pieces
– 500 g cut coustellous – 500 g Toulouse sausage – 2 duck legs confit in fat – 1 onion
– 4 peeled garlic cloves – 1 carrot – 1 bouquet garni – Pepper – Salt – For the stock: 1 ham bone
– 1 oven-stained pig bone – Carrots – Burnt onions – 1 stalk of celery – Garlic – Thyme – Bay leaf.

The day before: Soak the beans in cold water overnight. Make a stock with a ham bone, carrots, burnt onions, a stalk of celery, garlic, thyme, bay leaf and a pig bone stained in the oven.
The same day: Blanch the beans starting with cold water, skim, discard the water and rinse the beans.
Cook the rind in water, stopping cooking when the rind has melted. Cook the beans in the stock. Meanwhile, brown the loin and coustellous in the duck fat in a cast-iron casserole dish.
Remove the excess fat, retain the meat juices, cover with water and cook for 30 minutes like a stew in the oven at 160°C. Brown the whole sausage in a pan for 10 minutes, remove from the heat and deglaze with water to recover the juices. Blend half the rind with the raw garlic to make a mince, then add the cooking stock from the beans. Season with salt and ground pepper. Remove the beans from the stewpot.
They should crumble under your fingers without being mashed. Line the earthenware cassoulet dishes with a layer of beans, spread the pieces of meat (rind, coustellous, loin, chopped sausage and the duck confit cut in 2) and cover with the beans. Baste with the liquid (rind + garlic) to the top and cook in the oven at 160°C for 1 hour. Baste again and cook for a further 1 hour. The crust will form.