Cassoulet

cooking.nytimes.com

2 ¼ cups Tarbais beans, approximately ¾ pound, or substitute Great Northern beans or other large white beans, picked over to remove stones

1 teaspoon baking soda

3 unsmoked pork hocks, sometimes sold as ‘‘knuckles’’

1 pound salted pork belly, sometimes sold as ‘‘salt pork,’’ skin removed and reserved, sliced into 6 portions

2 pig ears (optional)

3 duck legs

1 teaspoon French four-spice powder, or substitute ½ teaspoon ground white pepper and a healthy pinch each of ground cloves, ground ginger and ground nutmeg

1 pinch ground cardamom

1 pinch ground coriander

1 pinch ground nutmeg

1 pinch sweet paprika

1 pinch cayenne pepper

2 tablespoons kosher salt

1 tablespoon ground white pepper

1 quart duck fat or as much as you can find, plus 1 to 2 pounds best available lard

3 whole heads of garlic

2 bay leaves

1 sprig thyme

1 sprig rosemary

4 pods star anise

1 bouquet garni (1 celery rib, ½ peeled carrot, ½ medium-size peeled onion, ½ head garlic, 6 to 8 sprigs of parsley, either wrapped together with butcher’s twine or put in a cheesecloth sachet)

6 fresh pork garlic sausages

3 small carrots, trimmed, peeled and diced, approximately 2 cups

2 ribs celery, trimmed, peeled and diced, approximately 2 cups

1 small celery root, trimmed, peeled and diced, approximately 2 cups

1 medium-size turnip, trimmed, peeled and diced, approximately 2 cups

1 small rutabaga, trimmed, peeled and diced, approximately 2 cups

2 tablespoons tomato paste

Directions at cooking.nytimes.com

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