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1
Put the ham hocks, pork shoulder cubes and skin in a large dish; season lightly with salt and pepper.
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2
Cover and refrigerate overnight.
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3
In a bowl, cover the beans with 3 inches of water and soak overnight.
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4
The next day, in a medium saucepan, cover the salt pork and the seasoned skin with water.
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5
Bring to a boil, then simmer over moderate heat until the skin is supple, about 30 minutes.
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6
Drain and cool.
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7
Refrigerate the salt pork.
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8
Cut the pork skin into 5 long pieces, roll each piece into a bundle and tie with string.
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9
Dry the ham hocks and pork shoulder cubes with a paper towel.
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10
In a very large, enameled cast-iron casserole, heat the duck fat.
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11
Add half of the pork cubes and cook over moderately high heat until lightly browned all over; transfer to a plate.
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12
Repeat with the remaining pork cubes.
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13
Add the ham hocks to the casserole and brown them lightly.
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14
Add the carrots and onions and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes.
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15
Add the pancetta and brown it lightly.
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16
Add the prosciutto, the head of garlic and the tomato and cook, stirring, for 1 minute.
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17
Add 2 quarts of the broth, the bouquet garni, pork skin bundles and the browned pork and its juices and bring to a boil.
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18
Cover the casserole and gently simmer the ragout over low heat for 1 1/2 hours, stirring occasionally.
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19
Drain the beans.
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20
In a large saucepan, cover the beans with water and bring to a boil over moderate heat.
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21
Simmer the beans for 3 minutes, then drain.
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22
Add the beans to the ragout and simmer until the beans are just tender, about 2 hours.
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23
Let the ragout cool, then refrigerate overnight.
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24
Remove as much of the solidified fat as you can from the surface of the ragout; reserve 1/4 cup of the fat.
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25
Let the ragout return to room temperature.
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26
Pick out the ham hocks, pancetta and prosciutto.
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27
Cut the meats into bite-size pieces; discard the bones, skin and gristle.
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28
Pick out the pork skin bundles and the head of garlic and reserve.
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29
Discard the bouquet garni.
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30
Preheat the oven to 400.
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31
Bring the ragout to a simmer.
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32
Cut the blanched salt pork into small pieces.
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33
Squeeze the cooked garlic cloves into a food processor.
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34
Add the salt pork and the raw garlic cloves and process to a smooth paste.
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35
Stir the paste into the ragout and simmer over low heat for 15 minutes, stirring occasionally.
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36
Stir in all of the cooked and cured meats.
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37
7.
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38
Meanwhile, arrange the duck confit legs in a baking dish and roast just until heated through, about 15 minutes.
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39
Remove the meat from the bones in large pieces.
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40
Cut the skin into strips.
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41
Discard the bones.
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42
Turn the oven down to 325.
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43
Untie and unroll the pork skin bundles.
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44
Line the bottom of a 5- to 6-quart earthenware casserole with the pork skin, fat side down.
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45
Using a large slotted spoon, transfer half of the ragout to the earthenware casserole.
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46
Top with the duck confit in an even layer, then cover with the rest of the ragout.
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47
Add the remaining 2 cups of broth to the cooking liquid in the cast-iron casserole and season lightly with salt and pepper.
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48
Pour the liquid over the ragout and drizzle with 2 tablespoons of the reserved skimmed fat.
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49
Bake the cassoulet for 1 1/2 hours.
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50
Heat the vegetable oil in a medium skillet.
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51
Add the sausages and cook over moderately high heat until browned all over.
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52
Let cool, then cut the sausages into 3-inch pieces.
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53
10.
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54
Reduce the oven temperature to 275.
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55
Gently stir in the skin that has formed on the cassoulet.
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56
Nestle in the sausages and drizzle with the remaining 2 tablespoons of reserved fat.
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57
Sprinkle with the bread crumbs.
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58
Bake the cassoulet for 1 hour longer, until it is richly browned on the surface.
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59
Transfer to a cloth-lined rack and let rest for at least 20 minutes before serving.
