Title: Cassoulet from toulouse
 Categories: None
      Yield: 6 Servings
 
      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
 
  Soak the beans 4 hours in cool water.
  
  Boil the sausage 4 minutes and cool.
  
  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 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 12inch 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 F.
  
  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
  nonstick 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 11/2 hours until
  crispy golden brown on top and serve.
  
  Yield: 6 servings