Soak the white kidney beans overnight
in 3 litres of cold water.
Prepare a bouillon in a large pot
with 4 litres of cold water, with the pork trotter
halves, ham bone, the pork skin with fat rolled and tied
up, 3 onions (one onion spiked with the cloves), 10
black peppercorns and one bouquet garni consisting of
parsley, bay leaf, celery leaf, thyme sprigs and half of the green
part of the leek-tied together. Bring to boil and simmer
for 2 hours over low heat.
Peel the carrots and finely cut into
small cubes. Finely chop half the celery stick and the
remaining green leek. Finely chop the garlic cloves. Set
Cut the lean pork into 2 cm cubes.
Season with salt and pepper. Set aside for 15 minutes.
Cut salt pork into strips.
Brown the pork cubes and salt pork in half the duck fat. Add the
finely cut carrots, chopped celery, green leek and
finely chopped garlic cloves. Mix well with the browned
pork cubes and allow to stew over low heat. Add some of
the stock from 2. Allow to cook until the pork is
tender. Stir at intervals to prevent the pork from
burning. Add some more stock if necessary. Remove the
cooked pork from the saucepan.
Deglaze the saucepan with some of the
stock from 2. Pour the rich sauce from the saucepan back
into the stock.
In the remaining duck fat, brown the
sausages. Put the browned sausages aside and deglaze the
frying pan. Return the sauce into the stock.
In another frying pan without any
fat, gently heat up the duck breast confits. Turn over
and allow the duck breast confits to sweat off some fat.
Set the duck breast confits aside and deglaze the frying
pan with some more stock. Pour the sauce back into the
Filter the stock into another stock
pot and retrieve the rolled up pork skin and trotters.
Drain the white kidney beans and
blanch in boiling water until a scum starts forming.
Remove scum and transfer the white kidney beans into the
filtered stock. Bring to the boil and simmer over low
heat for 2 hours until beans are tender but still whole.
Meanwhile, debone the pork trotters
and cut pork meat into small bite size pieces. Unroll
the cooked pork skin and cut into small bite size
strips. Season with salt and pepper to taste and set
Heat up the oven to 150°C.
When white kidney beans are cooked but still whole,
remove from stock with a strainer sieve and set aside.
Keep stock. Lightly season the cooked white kidney beans
with salt and pepper to taste. Do not crush the beans.
Allow the filtered stock to simmer
and reduce by half into a concentrate over low heat.
In a cassole (or similar oven safe
earthenware or stoneware bowl), line up the bowl with
the cooked pork skin, place a layer of the white kidney
beans, add a layer of the cooked meats (except the
sausages and duck breast confits), add another layer of
the white kidney beans with the sausages and duck breast
confits in between. Add the remaining white kidney
beans. Add the stock concentrate until the beans,
sausage and duck breast confits are just covered.
Place cassole into oven in mid
position and allow to cook for 1 hour or longer until
the cassoulet starts simmering. Push down any meat that
shows through and add a little stock to keep the white
kidney beans and meats immersed.
When cassoulet starts simmering,
increase oven temperature to 175°C and
continue cooking. A crust will start forming. Carefully
push down the crust just before it starts to burn.
Continue cooking until the topmost layer of beans,
sausages and duck breast confits are well cooked and to
crusty baguette and a lettuce salad. Bon Appetit.
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