Ingredients
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6
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duck legs
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300
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g
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pork belly
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2
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fresh pork sausages
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2
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tablespoons
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olive oil
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1
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chopped onion
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2
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crushed garlic cloves
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500
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g
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dried haricot beans
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2
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carrots
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1
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stick celery with leaves
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1
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fresh bay leaf
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some
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salt and pepper
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3
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sprigs fresh thyme
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2
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fresh bay leaves
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1
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cup
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dry white wine
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4
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ripe tomatoes
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1½
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cups
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breadcrumbs
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2
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tablespoons
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chopped parsley
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1
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cup
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duck stock
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Posted by MayLoL on Nov 15, 2010
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Instructions
Brown the pork belly pieces in a little oil in a pan. Heat olive oil and cook the onion and garlic. Add the drained beans, carrots, celery, bundle of herbs and pork belly. Cover with duck stock and bring to the boil. Skim off any surface scum and set the heat to a moderate simmer. Cook for 1 - 1.5 hours or until the beans are tender. Remove the herbs. Strain, reserving the stock and season with salt and pepper to taste.
Pat duck legs dry with paper towel and sprinkle them with salt and a little olive oil. Brown the duck in a pan both sides. Collect and reserve the fat for later. In the same pan with a little olive oil, brown the pieces of sausage. Preheat oven to 170°C.
Choose a deep, wide enamel or stoneware casserole dish. Layer half the bean, vegetable and pork mix in the bottom of the dish. Place half of the wine, herbs, chopped tomato, duck and sausage on top and cover with the rest of the mix. Finish with the last of the duck and sausage, tucking them into the beans a little, then pour over the reserved stock. There should be just enough to almost cover the beans.
Sprinkle the breadcrumbs in a thick layer on top and drizzle them with 3 - 4 tablespoons of the reserved duck fat. Bake uncovered for about 1 ½ hours, until the crumbs have formed a firm golden crust.
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