Cassoulet (white bean and meat stew)

Lay the pork rind in the bottom of the pot, add the ham, then the beans soaked overnight.

Add the chicken stock, tomatoes, carrots and tomato paste, an infuser of cloves, pepper and other aromatics, lots of garlic, a whole onion, fresh thyme and basil, sea salt, vinegar and duck fat.

Top up with a little water to just above the ingredients, without overdoing it.

Cook on medium heat a bit more than an hour, maybe an hour and a quarter, skimming the scum regularly.

In a roasting tray, put the two sausages and the pork ribs with thyme, garlic, a few bay leaves, sea salt and duck fat; cook in the oven at 200 degrees for 15 minutes.

Reserve the meats on a plate, deglaze the tray with a bit of water and pour the juice into the beans.

Roughly chop the ribs and sausage; when the beans are cooked, take out the ham and pork rind and chop or slice them.

Build the cassoulet in layers: pork rind, ham, sausages, ribs.

Remove the carrots, onion and aromatic herbs from the beans, then spread the beans over the meat.

Add plenty of cooking juice to the top of the beans and bake one and a half hours at 200 degrees Celsius until a crust forms.

Add some juice and crack the crust with a spoon so it absorbs the juice; this can be repeated up to three times. Return to the oven for another hour.

Fifteen minutes before serving, add the confit legs on top; keep an eye that the beans do not dry out and add juice if needed.