Pork and White Bean Cassoulet
Trim the fat from the pork shoulder then place in a large saucepan. Add the broth, bay leaf and 2 teaspoons Herbes de Provence, bring to a boil and simmer for about 2 hours.
Peel and chop the onions and garlic. Melt 2 tablespoons goose fat in a large Dutch oven and sauté the onions and garlic. Trim the leek, rinse and cut into thick rings. Add to the onions along with the beans.
Remove the meat from the broth, cut into bite-sized cubes and mix into the beans. Add 500 ml (approximately 2 cups) broth and season with salt and pepper.
Mix the breadcrumbs with the remaining herbs and melted goose fat. Sprinkle over the cassoulet.
Transfer to a preheated oven (200°C) (approximately 400°F) for about 30 minutes.