Classic Cassoulet

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1. 1Step 1: The day before serving, place dried beans in a ceramic bowl and cover with three inches of cool water.
2. 2Step 2: Cover the bowl and soak the beans overnight.
3. 3Step 3: Next day, trim the rind – couenne, en français – off the pork belly in one or two pieces. If your pork belly was already trimmed, ask the butcher for an additional rind – about 2 inches by 9 inches.
4. 4Step 4: Cut trimmed pork belly into 2-inch chunks and set aside.
5. 5Step 5: Drain the beans and place them in a large stock pot, and cover with cold water.
6. 6Step 6: Bring to a boil and cook for 5 minutes, skimming the foam as it surfaces. Drain.
7. 7Step 7: Wipe out the stock pot, return the drained beans, and cover with chicken stock. If you don’t have enough stock to cover, use water to make up the difference.
8. 8Step 8: Add the bouquet garni and bring to a boil.
9. 9Step 9: Add the carrot, onion, and pork rind. Simmer for 1 hour.
10. 10Step 10: Meanwhile, heat one (1) tablespoon of duck fat in a large skillet.
11. 11Step 11: Brown the sausages on all sides. Set aside.
12. 12Step 12: Using the same fat, brown the pork belly pieces. Set aside.
13. 13Step 13: After the beans have been simmering for an hour, season with salt and pepper.
14. 14Step 14: Cut the browned sausages into 3-inch lengths and add to the pot along with the browned pork belly and the confit of duck legs.
15. 15Step 15: Add two generous tablespoons of duck fat. Add more stock as needed to keep it from getting too dry.
16. 16Step 16: Cook uncovered one hour longer.
17. 17Step 17: Preheat oven to 275°F. Transfer the mixture to a «cassole» or a Dutch oven, sprinkle generously with breadcrumbs, and bake uncovered for 90 minutes.
18. 18Step 18: Serve hot at the table.