Cassoulet

Soak the dried white beans in plenty of cold water for 10-12 hours or overnight; before cooking, drain in a colander and rinse.

Cut half of the pork skin into small pieces, and leave the other half in whole strips to line the baking dish. Put the diced skin and the beans into a large pot, pour in 1.5 L of chicken stock, and add a whole peeled onion, a whole carrot, garlic, thyme and bay leaf.

Simmer over low heat for 45-60 minutes until the beans are tender, making sure the beans stay whole; season with salt at the end and remove the onion, carrot, thyme and bay leaf.

Heat duck fat in a skillet, fry the duck confit legs for 3-4 minutes on each side until the skin is crispy, then remove. In the same fat, fry the Toulouse sausages and the diced pork belly until nicely browned.

Preheat the oven to 150°C. Line the bottom of a heatproof baking dish with the strips of pork skin, spread a third of the beans on top, place the pork belly and duck legs over them, cover with the remaining beans, and set the sausages on top, pressing them lightly into the beans.

Pour in enough of the hot bean cooking liquid to just cover the surface, season with black pepper, and bake uncovered for 2-2.5 hours, gently pressing the crust that forms on top back into the beans with a spoon every 20-30 minutes.

15-20 minutes before the end of baking, sprinkle the cassoulet evenly with breadcrumbs and raise the oven temperature to 190°C so the top browns into a golden, crispy crust.

Remove the cassoulet from the oven, let it rest for 10 minutes, and serve hot straight from the baking dish.