Cassoulet

Method

1. The night before, put 80 g of dried white beans in a bowl, cover generously with cold water and leave to soak for at least 12 hours. Drain and rinse before cooking.
2. Put the drained beans in a small saucepan with 30 g of pork rind, 1 small onion studded with 1 clove, 1 small carrot, the bouquet garni and 350 ml of cold water. Bring slowly to the boil, skim, then simmer very gently, uncovered, for 1 hour until the beans are tender but still hold their shape. Season lightly with salt only at the end of the hour.
3. Meanwhile, heat 1 tsp of duck fat in a small frying pan over medium heat. Brown 1 Toulouse sausage for about 4 minutes, turning, then lift out. Wipe most of the fat from 1 confit duck leg, lay it skin-side down in the pan and colour for 2-3 minutes until the skin is crisp. Set both meats aside; discard all but a film of fat.