The day before, soak 800 g of dried Tarbais beans overnight. The next day, blanch them by immersing them in boiling water for 5 minutes. In an earthenware dish, brown 2 onions in a little duck fat. Add 1 small can of peeled tomatoes, 1 sliced carrot and 2 minced garlic cloves. Add 400 g of spare ribs and 150 g of ham stock, previously blanched for a few minutes. Then add the beans, meats and cover with water. Cook for 1 hour 30 minutes on a low boil. Then add 4 confit duck legs and 500 g of Toulouse sausage. Bake 1 hour. Then remove the pan from the heat and allow to cool. Break the skin that forms on the surface and mix it with the cassoulet. Repeat the operation 7 times. Gratinate with a little breadcrumbs.
Garbure is a cabbage, duck and bean soup. Soak 300g of tarbais beans overnight. The next day, blanch the leaves of a cabbage. Place 1 shank of ham and 4 sleeves of duck confit in a large pot. Fill with 3 liters of water and bring to the boil. Then add 1 onion studded with 3 cloves, 1 turnip, 4 carrots and 1 whole head of garlic. Boil for 3 to 4 hours (until the beans are tender). Then add 4 diced potatoes and the blanched cabbage cut into strips. Continue cooking for 30 minutes and serve hot.
The Basque cake is a very rich, yet delicious dessert. The dough is prepared the day before. In a food processor, mix 250 g of butter with 215 g of brown sugar. Then add 125 g of almond powder, 1 little vanilla and fleur de sel. Stir in 2 eggs, then 310g flour and 3g baking powder. Don't overwork the dough:20 seconds is enough. Then let it sit overnight in the fridge. The next day, prepare the cream:pour 250 ml of milk into a saucepan, add the seeds of a vanilla pod and the zest of a lemon. Boil and pour in 20 g of fine semolina wheat. Add a mixture consisting of a yolk, 65g of brown sugar and 15g of flour. Thicken then add 65 g of liquid cream. Let cool. Roll out the dough into two discs and line a mold. Pour the cream and place the second disc on top. Brush with egg and bake for 45 minutes at 180°C. Enjoy cold.
