Castelnaudary cassoulet Ingredients 400g white beans 1-1.5 litres best stock 2 confit duck or goose legs cut into 2 pieces each 80g Toulouse sausage cut into 4 finger-length pieces 200g belly, shoulder or hock cut into 4 pieces 100g pork rind Instructions Soak the dry beans in cold water overnight. Rinse, place in a saucepan