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Paula Wolfert’s Cassoulet in the Style of Toulouse
THE FOOD DICTATOR23Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. cannellini (dried Tarbais, or other runner-type beans)
- 1 1/2 lb. ham hock (fresh, with skin)
- 1 lb. boneless pork shoulder (trimmed of excess fat and cut into 1-inch, 2.5-cm chunks)
- 12 oz. pork skin (with ¼-inch (6-mm) layer of hard fat attached)
- flaky sea salt
- freshly ground black pepper
- 1/3 cup rendered duck fat
- 2 yellow onions (about 1 pound | 450 g total, chopped)
- 3 small carrots (about 12 ounces | 350 g total, cut into rounds 1/4 inch, 6 mm thick)
- 8 oz. ventrèche (piece, French-style pancetta or pancetta)
- 1 head garlic (loose skins removed, plus 4 small garlic cloves, peeled)
- 1 Roma tomato
- 1 Tbsp. tomato paste
- 4 parsley sprigs
- 3 celery ribs
- 2 thyme sprigs
- 1 Turkish bay leaf
- 2 qt. chicken stock (lightly salted)
- 6 confit duck legs (homemade or store-bought)
- 4 oz. pork fatback
- 1 lb. pork sausages (Toulouse or other mild fresh garlicky, such as sweet Italian sausage)
- 2 Tbsp. fresh bread crumbs
- 2 Tbsp. walnut oil (optional, TFD NOTE - I don’t consider this optional!)
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