Castelnaudary-style Cassoulet

The day before, soak the dried beans in a bowl with at least three times their volume of water.

On the same day, prepare 50 cl of chicken broth. Remove the pork belly from the rind and cut into approximately 3 cm pieces.

Using high sauté mode, deglaze the confit duck legs with the rind for 2 minutes on each side, then set aside.

Still in high sauté mode, brown the pork belly pieces in the remaining fat for 10 minutes, turning occasionally, then set aside.

Still in high sauté mode, brown the Toulouse sausages for 6 minutes, turning occasionally, then set aside. Collect the fat in a container.

Drain the white beans and place them in the cooking vessel with 2 tablespoons of the fat, the chicken broth, and the crushed garlic clove. Season with salt and pepper, then cook under high pressure for 25 minutes.

Once the beans are cooked, add back the meats and cook under high pressure for an additional 5 minutes.

In an ovenproof dish, layer two-thirds of the beans, then the meats, then the remaining beans. Pour a little of the remaining fat over the top, then bake in a preheated oven at 200°C for 10 minutes. You can serve.