Martine Defruyt’s Toulouse Cassoulet

Ingredients

• • 2 lb (1 kg) dried Tarbais beans (1.25 litres/5 cups)
  • 1 lb (454 g) onions, peeled (about 3 onions)
  • 3 cloves
  • 1 lb (454 g) salt pork
  • 2 carrots, peeled
  • 10 cloves garlic, peeled
  • 1 bouquet garni
  • 1 lb (454 g) tomatoes, peeled and quartered
  • 1/4 lb (115 g) duck fat
  • 8 Toulouse sausages
  • 1 garlic sausage
  • 4 or 5 confit duck legs
  • 1 lb (454 g) slab bacon, cut into lardons (1-cm/1/4-inch sticks)
  • 1/2 cup (125 ml) breadcrumbs
  • Salt and pepper