Authentic Cassoulet de Castelnaudary Recipe Castelnaudary, France

Name: Cassoulet de Castelnaudary
Prep time: 1 h
Cook time: 3 h
Yield: 4 servings
Cuisine: French
Ingredients: 350 to 400g (14 oz) white kidney beans (preferably from the Lauragais ingot beans); 2 confit ducks or goose legs, cut in two; 4 pieces (80g/3 oz) of pure pork Toulouse sausage; 4 pieces (50g/1.75 oz) of pork from the knuckle, shoulder or breast; 250g (8.8 oz) pork rind, half to be used after cooking for serving the cassoulet; a little salted pork fat; 1 chicken carcass or a few bones of pork; onions, as desired; carrots, as desired; a few garlic cloves; 1 tbsp duck fat; black pepper, to taste