French stew Cassoulet

Soak the beans in 7.5 cups of water overnight. Heat 2 tablespoons of duck fat (can be replaced with olive oil if needed) in a deep skillet. Sauté half the garlic, roughly chopped carrots, and onions until golden brown, about 10 minutes.

Add pork hocks, beans, and the water they were soaked in to the vegetables. Bring to a boil, reduce the heat, and simmer for 1.5 hours.

Remove the pork and place it on a plate to cool. Remove the skin, separate the meat from the bone, and cut into large pieces.

In a heavy-bottomed pan, heat 2 tablespoons of duck fat. Sear the pork shoulder for 8 minutes until golden brown, add bacon, and cook for another 5 minutes. Add the remaining garlic to the meat and cook for 5 minutes.

Add thyme and bay leaves to the vegetables in the pan, then add tomatoes. Cook until thickened for 8-10 minutes.

Add wine, then evaporate to half the volume

Add broth and bring to a boil. Reduce heat to medium and continue cooking for another hour without covering, until the mixture thickens. Remove herbs and take off the heat. Let it steep.

Meanwhile, fry the duck legs in 2 tablespoons of fat for 8 minutes. Remove the meat from the legs, cutting off all the fat.

Preheat the oven to 170 degrees. Mix the beans with the meat, transfer to a clay baking dish, evenly cover with breadcrumbs, and drizzle with the remaining duck fat. Bake uncovered for 3 hours.

Then preheat the oven to 220 degrees and bake for 5 minutes until a golden crust forms.