Cassoulet

Soak the white beans 2 to 4 hours at most; remove impurities, drain and rinse.

For the bean stock, combine the onion piquet, bouquet garni, carrots, garlic, pancetta, duck confit bones or chicken carcass, salt, pepper and water; bring to a boil and simmer 1 hour.

Add the beans and cook another hour, skimming off impurities.

Discard the solids but save the pancetta; drain the beans and keep the bean stock hot.

Slice the pancetta; cut the pork shoulder into chunks and cut the sausages.

Heat a cast iron Dutch oven with a tablespoon of duck fat and a sprinkle of salt; sear the pancetta on both sides, seasoning with salt and pepper. Do the same with the pork shoulder and sausages, then remove the meat.

Stir in tomato paste with minced garlic, deglaze with wine and cook 2 minutes; add diced tomatoes and turn off the heat.

Combine a third of the beans with the tomato mixture; layer half the pancetta and pork shoulder and all the shredded duck confit; add a second bed of beans, then the remaining shoulder and pancetta.

Pour in 8 cups of hot bean stock; cover with the remaining beans, duck fat, the sausages and the rendered meat juices.

Bake at 325F (160C) for 2 hours.