Recipe - Cassoulet From Toulouse

1 pound Boneless pork butt
1 Ham hock
3 cup White cannellini beans
1 pound Fatback or slab bacon; in
1/2" strips
4 tablespoon 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 ounce Jambon de Bayonne
5 cup Chicken stock; plus 1 cup
3 Legs duck confit; split at
joint
4 ounce Salt pork; in 1/2" cubes
6 Toulousestyle sausages
(fresh garlic; sausages)
One fourth cup 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 1One half hours until crispy golden brown on top and serve.

Yield: 6 servings

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A22

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 15, 1998