Cassoulet From Toulouse

Recipe Ingredients

1 lb	454g / 16oz	Boneless pork butt
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Ham hock
3 cups	480g / 16oz	White cannellini beans - soaked 4 hours
		In cool water
1 lb	454g / 16oz	Fatback or slab bacon - cut 1/2" strips
4 tablespoons	60ml	Duck fat
		= (available at specialty butcher shops)
1		Spanish onion - chopped 1/2" dice (large)
2		Carrots - chopped 1/2" dice (medium)
24		Garlic cloves - unpeeled
4 oz	113g	Jambon de Bayonne
6 cups	1422ml	Chicken stock - divided
3		Legs duck confit - split at joint
4 oz	113g	Salt pork - cut 1/2" cubes
6		Toulouse-style sausages - boiled 4 minutes - cooled
		= (fresh garlic sausages)
1/4 cup	36g / 1.3oz	Fresh bread crumbs

Recipe Instructions

Cut pork butt into 1-inch cubes, season with salt and pepper and set aside for 2 hours. Poke needle holes in ham hock, season and set aside. Drain beans, cover with fresh water and bring to a boil. Lower heat and simmer 15 minutes.

Blanch fatback cubes in boiling water for 2 minutes. Place in 2-gallon soup pot with duck fat and place over medium heat. Add onion, carrots, garlic and Jambon and cook until light golden brown, about 7 to 9 minutes. Add pork butt and ham hock and cook until lightly browned, about 8 to 10 minutes. Add 5 cups of the stock and bring to boil. Lower heat, simmer 1 hour, covered. Add beans and simmer 1 hour more. Allow to cool overnight.

Scrape fat off confit legs and place 2 tablespoons in 12-inch saute pan with salt pork and place over medium heat. Cook until salt pork pieces are lightly browned, about 7 to 8 minutes. Place fat pieces and liquid into a food processor and blend until smooth. Add to beans and place beans in a large pot over medium heat. Remove ham hock and roughly cut meat into 1/2-inch cubes.

Preheat oven to 300 degrees.

In a 6-quart crockery casserole, lay 1/3 of the bean pork mixture. Sprinkle with ham hock pieces and cover with 1/3 of bean pork mixture. Lay duck pieces over beans. Saute Toulouse sausages in a non-stick pan until golden brown and lay, still hot, over duck and beans. Place remaining beans over everything and add remaining cup of stock. Sprinkle with bread crumbs and bake 1 to 1 1/2 hours until crispy golden brown on top and serve.

This recipe yields 6 servings.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A22) - from the TV FOOD NETWORK

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