Classic Cassoulet with Duck Confit

Drain the soaked beans, cover with fresh cold water in a large pot, and bring to a boil. Skim off any foam, then lower the heat and simmer for 45 minutes until just tender but not fully cooked. Drain and set aside.

Meanwhile, cube the pork shoulder, dice the onion and carrot, mince the garlic, and cut the lardons. Tear the sourdough into chunks and pulse in a food processor to coarse breadcrumbs.

Heat 1 tbsp duck fat in a large Dutch oven over high heat until shimmering. Season the pork shoulder with salt and pepper and sear in a single layer for 3-4 minutes per side until deeply browned all over. Remove and set aside.

Reduce the heat to medium-high and add the lardons to the same pot. Cook for 5 minutes, stirring occasionally, until the fat has rendered and the edges are golden. Remove and set aside with the pork.

Add the Toulouse sausages to the pot and brown for 6-8 minutes, turning until golden on all sides. Remove, slice into 5cm pieces, and set aside.

Reduce the heat to medium and add the remaining duck fat. Add the onion, carrot and a pinch of salt, and cook for 8 minutes, stirring occasionally, until softened and beginning to turn golden.

Add the garlic and tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens slightly and smells fragrant.

Pour in the white wine and scrape up all the browned bits from the base of the pot. Simmer for 3 minutes until the wine has reduced by half.

Return all the browned meats and lardons to the pot. Add the par-cooked beans, chicken stock, bouquet garni and cloves - the liquid should just cover the beans, so add water if needed. Bring to a gentle boil over high heat.

Reduce the heat to the lowest setting, cover with a lid, and simmer for 60 minutes until the beans are fully tender and have absorbed much of the cooking liquid.

Preheat the oven to 160°C (140°C fan). Nestle the duck confit legs skin-side up into the bean mixture, pressing them in gently. Remove and discard the bouquet garni. Taste and adjust seasoning.

Scatter half the breadcrumbs evenly over the surface and transfer the uncovered pot to the oven. Bake for 30 minutes until a golden crust has formed on top.

Use a large spoon to gently break the crust back into the beans in 4-5 places, then scatter the remaining breadcrumbs over the surface. Return to the oven and bake for a further 30 minutes until a second crust has formed and is deeply golden.

Break the second crust into the beans one final time and return the pot to the oven, uncovered, for a final 20 minutes, until the cassoulet is bubbling at the edges and the surface is a rich amber brown. The pork shoulder will be well past food-safe by now and should yield easily to the back of a spoon - around 90°C internally, if you want to check. The duck confit and sausage are already fully cooked, so there's no need to test them; just make sure everything is piping hot.

Rest for 15 minutes before serving directly from the pot.