Ingredients
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1 Smoked Ham Hock
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1 lb, cut into 1-1/2" cubes Boneless Pork Shoulder
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4 slices, cut into 1/2" pieces Thick cut Bacon
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6 oz, with skin attached Fresh Pork Fat
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Salt & Pepper
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2 lbs, picked over and rinsed Dried Tarbais or cannellini beans
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1/3 cup Duck Fat
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3, thinly sliced Small Carrots
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2, diced Medium Onion
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5 oz Pancetta
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1 head, unpeeled Garlic
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4 cloves, peeled Garlic
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1, chopped Large Plum Tomato
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2 quarts + 2 cups Chicken Stock
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2 - 4 Duck Confit Legs
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1 tbsp Vegetable Oil
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1 lb, pricked with a fork, Saucisses de Toulouse
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1/4 cup Bread Crumbs
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Bouquet Garni
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4 sprigs Fresh Parsley
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3 small ribs Celery
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2 sprigs Fresh Thyme
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1 Bay Leaf
Directions
Steps
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1
Done
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Put the ham hocks and pork shoulder cubes in a large dish; season lightly with salt and pepper. Cover and refrigerate overnight. |
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2
Done
|
The next day, in a medium saucepan, cover the ham hock and pork cubes with water. Bring to a boil, then simmer over moderate heat until the skin on the hock is supple, about 30 minutes. Drain, dry and cool. Refrigerate the pork. |
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3
Done
|
In a very large, enameled cast-iron casserole, heat the duck fat. Add half of the pork cubes and cook over moderately high heat until lightly browned all over; transfer to a plate. Repeat with the remaining pork cubes. Add the ham hock to the casserole and brown lightly. Add the carrots and onions and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the pancetta and brown it lightly. Add the head of garlic and the tomato and cook, stirring, for 1 minute. Add 2 quarts of the broth, the bouquet garni, and the browned pork and its juices and bring to a boil. Cover the casserole and gently simmer the ragout over low heat for 1 1/2 hours, stirring occasionally. |
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4
Done
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Drain the beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Simmer the beans for 3 minutes, then drain. Add the beans to the ragout and simmer until the beans are just tender, about 2 hours. Let the ragout cool, then refrigerate overnight. (I don't always do this step based on time). |
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5
Done
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Remove as much of the solidified fat as you can from the surface of the ragout; reserve 1/4 cup of the fat. Let the ragout return to room temperature. Pick out the ham hocks, and pancetta. Cut the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the head of garlic and reserve. Discard the bouquet garni. |
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6
Done
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Preheat the oven to 400°. Bring the ragout to a simmer. Slightly brown bacon pieces in a pan. Squeeze the cooked garlic cloves into a food processor. Add the bacon and the raw garlic cloves and process to a smooth paste. Stir the paste into the ragout and simmer over low heat for 15 minutes, stirring occasionally. Stir in all of the cooked and cured meats. |
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7
Done
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Meanwhile, arrange the duck confit legs in a baking dish and roast just until heated through, about 15 minutes. Remove the meat from the bones in large pieces. Cut the skin into strips. Discard the bones. |
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8
Done
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Turn the oven down to 325°. Temporarily transfer the ragout out of the cast-iron casserole, line the bottom with the pork fat, skin side up. Using a large slotted spoon, transfer half of the ragout back into the casserole. Top with the duck confit in an even layer, then cover with the rest of the ragout. Add the remaining 2 cups of broth to the cooking liquid in the cast-iron casserole and season lightly with salt and pepper. Pour the liquid over the ragout and drizzle with 2 tablespoons of the reserved skimmed fat. Bake the cassoulet for 1 1/2 hours. |
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9
Done
|
Heat the vegetable oil in a medium skillet. Add the sausages and cook over moderately high heat until browned all over. Let cool, then cut the sausages into 3-inch pieces. |
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10
Done
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Reduce the oven temperature to 275°. Gently stir in the skin that has formed on the cassoulet. Nestle in the sausages and drizzle with the remaining 2 tablespoons of reserved fat. Sprinkle with the bread crumbs. Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a cloth-lined rack and let rest for at least 20 minutes before serving. |
