Cassoulet

1. Soak the beans overnight in sufficient water.
2. Before cooking, change the water and put the beans to cook.
3. Peel the onion (both types), carrot and garlic. Cut carrots into washers, leeks into strips, onions into medium-sized cubes, garlic - arbitrarily. Add the vegetables, thyme and cloves to the pan and leave to cook over medium heat, so as not to boil too much, for half an hour.
4. On the skin of the duck breast, cut the mesh to the full depth of fat. Place the breast skin down in a cold frying pan and put on medium heat. Keep it until the duck is fried and the fat is melted. Then turn the breast over with the other side and fry until the meat is golden brown. Remove the breast onto a board and cut into cubes.
5. Slice the salted bacon rather coarsely. Put it in a frying pan with duck fat, melted after frying the duck breast. Fry until golden on both sides over low heat. Remove the finished bacon on a board (or plate).
6. Add mashed tomatoes to the beans. If tomatoes or tomato paste are sour, add them later when the beans are better boiled, otherwise the acid will make the beans oaky.
7. Fry the minced meat in a frying pan with the fat from the breast and bacon until golden brown.
8. Cut the pork into cubes (rather large) and also fry in the same pan.
9. Add all the meat products and fat from the frying pan to the pan with the beans. If necessary, add water or broth so that all the products are almost covered with sauce.
10. Simmer on low heat under a slightly open lid, sometimes gently stir.
11. After an hour, try for salt. Add salt, sugar and pepper to taste. Transfer the cassoulet to the oven. If you have different dishes for the oven and stove - put the cassoulet in a suitable (preferably thick-walled dishes). If you like the crust, sprinkle the cassoulet with breadcrumbs. They will turn golden and absorb excess liquid. Cassoulet is cooked in the oven for 30-40 minutes at 180-190 degrees.
Have fun!

ps. In the original recipe, instead of minced meat, Toulouse sausages are used - this is a semi-finished product, pork sausages with 20-30% fat and the addition of salt and black pepper. You can replace them with kupats or almost any store-bought raw pork sausages.