Ingredients

• 7 oz. white beans, washed and soaked
• 2 “Toulouse” sausages (French-style fresh pork sausages)
• 5 oz. slab pork, diced
• 7 oz. lamb
• 2 onions, finely chopped
• ½ cup diced carrot
• 2 garlic cloves, crushed
• 2 carrots, sliced
• 2 tomatoes, diced
• 1 bunch of thyme
• 1 bay leaf
• salt and pepper
• 4 duck thighs
• 1 litre chicken stock, hot
• 2 oz. breadcrumbs

Procedure

1. Pre-heat oven to 390ºF.
2. Wash and soak the beans for 12 hours.
3. Prick the sausages with a fork and fry them without grease in an Emile Henry cassoulet pot. When done, take them out of the pan and set aside.
4. Follow the same steps for the slab pork and the lamb.
5. Brown the duck thighs in the cassoulet pot, then add the onions, 2 cloves of garlic, the carrots, and the diced tomatoes. Also add the thyme and the bay leaf. Season to taste.
6. Add the white drained beans and the hot chicken stock. Bring to a boil.
7. Cover the cassoulet pot and place it in the oven at 390ºF for 40 minutes.
8. Remove the pot from the oven and add the lamb, slab pork and sausages.
9. Cover and return to the oven for 20 minutes.
10. Just before serving, sprinkle with breadcrumbs and place under the broiler, uncovered, until the breadcrumbs are brown and crunchy, about 5 minutes.
11. Serve hot.