Martine Defruyt’s Toulouse Cassoulet

Instructions

1. Place the beans in a large bowl and add cold water to cover. Soak for about 4 hours or overnight.
2. Insert the cloves in an onion.
3. Drain the beans, reserving the soaking water. Place the beans in a large saucepan with 2 litres (4 cups) fresh cold water, the salt pork, onion, carrots, 4 cloves of garlic and the bouquet garni. Bring to a boil, reduce the heat and simmer gently until the beans are tender, about 2 hours. Drain and set aside. Dice the carrots. Set aside.
4. Finely chop the remaining onions and garlic.
5. In another saucepan over medium-high heat, sauté the onions, garlic and tomatoes in the duck fat. Ladle in about 1.5 litres (6 cups) reserved soaking water (about 6 ladlefuls). Bring to a boil, reduce the heat and simmer gently for about 1 hour. Add the sausages and duck legs. Bring back to a boil, reduce the heat and simmer for about 20 minutes. Add water as needed. Season with salt and pepper. Remove the sausages. Slice and set aside.
6. Meanwhile, in a skillet, brown the lardons. Drain and set aside.
7. With the rack in the middle position, preheat the broiler.
8. Layer the beans, lardons, vegetable mixture, diced carrots and duck legs in a large, ovenproof earthenware baking dish. Top with sausage slices and dust with breadcrumbs. Broil until the breadcrumbs are golden.