Cassoulet

Method

1. Soak the white beans in water overnight. Drain before use.
2. Preheat the oven to 160°C (320°F).
3. In a large casserole or Dutch oven, heat some duck fat (or lard) with a drizzle of olive oil.
4. Brown the duck legs, fresh sausages, smoked sausages, pork belly, and pork shank on all sides over medium-high heat. Remove and set aside.
5. In the same pot, add the roughly chopped garlic, celery, carrot, and onion. Sauté until softened.
6. Add the mushrooms and cook for a few minutes.
7. Return all the browned meats to the pot.
8. Add the drained white beans.
9. Pour in enough broth to just cover the ingredients.
10. Season with salt and pepper.
11. Cover the pot and transfer to the oven. Cook for 3 hours.
12. Meanwhile, prepare the topping: mix breadcrumbs with chopped parsley and minced garlic.
13. After 3 hours, remove the pot from the oven. Increase oven temperature to grill/broil.
14. Sprinkle the breadcrumb mixture evenly over the cassoulet.
15. Place under the grill until the topping is golden and crispy, about 5 minutes.
16. Serve warm with grilled bread.