• 1 garlic sausage
  • 300g smoked sausages
  • 200g chicken breast
  • 250g fresh pork rind
  • 600g boneless lamb shoulder
  • 400g neck of lamb
  • 4 onions, peeled
  • 2 cloves
  • 800g dried haricot beans (or dried white beans)
  • 1 carrot, peeled
  • 8 garlic cloves, peeled
  • 1 bouquet garni (bundle of aromatic herbs)
  • Coarse salt, freshly ground pepper
  • 800g duck confit and its own fat
  • 3 large tomatoes
  • 1 bunch of flat-leaf parsley
  • 100g breadcrumbs
  • Stick 1 clove in each onion. Crush the garlic cloves. Wash the parsley.
  • Put the beans in a large casserole dish, cover with cold water and bring to a boil over high heat. Drain and rinse them with cold water before putting them back in the large, empty casserole dish with the carrot, 2 clove-studded onions, 4 garlic cloves, fresh pork rind and the bouquet garni. Cover with cold water and bring to a boil. Season with a little salt and let simmer for 1 hour.
  • Add the raw garlic sausage and the sausages. Cook for another 30 minutes. Remove the casserole from the heat and set aside.
  • Blanch the lean chicken breast in a casserole dish with cold water, over a high heat. When the water boils, drain the chicken breast and set aside.
  • Peel the tomatoes, remove seeds, crush and set aside. Chop the 2 remaining onions finely. Cut the meat shoulder, neck and breast into chunks.
  • In a frying pan over a high heat, pour 3 tbsp of the duck confit fat to brown the pieces of meat. Remove the pieces of meat from the pan and set aside. Reserve the remaining duck confit fat.
  • Brown the confit and set aside. Sweat the minced onions in the same frying pan for 3 minutes then incorporate the tomatoes and the 4 remaining crushed garlic cloves. Stir in 125ml of the cooking juices from the beans, then cook over a low heat for about 15 minutes. Drain the beans but retain the cooking juices. Remove the bouquet garni, onions and pork rind. Set aside the pork rind.
  • Preheat the oven to 120°C
  • Add the beans to the tomato fondue and mix. Cut the garlic sausage into 1cm slices.
  • Line the base of an oven-proof casserole dish with the pork rind. Add the meat, sausages and beans in alternate layers. Finish with a layer of beans and drizzle 45ml of confit fat. The cassoulet must be topped with enough liquid to cover.
  • Transfer the casserole to the oven and cook for 3½ hours, adding cooking juices from the beans if needed. Chop the parsley and stir together with the breadcrumbs.
  • Three-quarters of the way through cooking, sprinkle over the cassoulet and return to the oven uncovered to brown the surface. Serve immediately.