Toulouse Style Cassoulet

Ingredients

• 2 fresh ham hocks
• 1 pound boneless pork shoulder, cut into 1 1/2-inch cubes
• 6 ounces fresh pork skin with 1/4 inch of fat attached
• Kosher s alt
• Freshly ground black pepper
• 2 pounds dried Tarbais or cannellini beans, picked over and rinsed
• 2 ounces salt pork, skin removed
• 1/3 cup duck fat (see Note)
• 3 small carrots, thinly sliced
• 2 medium onions, diced
• 1 (5-ounce) piece of pancetta
• 1 (5-ounce) piece of prosciutto
• 1 head of garlic, unpeeled, plus 4 small garlic cloves, peeled
• 1 large plum tomato, chopped
• 2 quarts plus two cups chicken broth, divided
• Bouquet garni: 4 parsley sprigs, 3 small celery ribs, 2 thyme sprigs, and 1 bay leaf, tied with string
• 6 duck confit legs (see Note)
• 1 tablespoon vegetable oil
• 1 pound French-style fresh pork sausages, such as saucisses de Toulouse, pricked with a fork
• 1/4 cup fresh breadcrumbs

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