INGREDIENTS

INSTRUCTIONS

Fill a large pot with the water and bring to a boil. Add the beans, bring
back to a boil and boil for 2 minutes. Remove from the heat and let the
beans soak in the warm water for 1 hour.
Place the slab of bacon, one third of the onions, and the bouquet garni
bundle (including unpeeled garlic) in the pot with the beans and bring to a
simmer, skimming off any skum that rises to the surface. Simmer, uncovered,
for about 1 1/2 hours, or until beans are just tender, adding water if
necessary to keep the beans covered while cooking. Drain the beans,
reserving the cooking liquid, saving the bacon, and discarding the herb
bundle.
Cut the lamb into 2 inch chunks, removing excess fat, and pat dry. Pour the
duck fat into a heavy, 8 quart casserole, and heat until almost smoking.
Brown the meat, in batches, on all sides, and set aside. Lower the heat,
add the remaining onions, and saute until golden, about 3 to 5 minutes. Add
the pureed garlic, tomato puree, thyme, and bay leaves, and cook an
additional 2 to 3 minutes. Add white wine and reduce by half.
Return the lamb to the casserole along with the brown stock, salt and
pepper, and stir well. Bring to a simmer, cover, and simmer slowly for 1 to
1 1/2    hours, or until fork tender.
Remove the meat and reserve. Remove all but 2 tablespoons fat and adjust
the seasonings.
Pour the cooked beans into the lamb cooking juices. If necessary, add the
bean cooking liquid so that the beans are well covered. Bring to a simmer,
cook for 5 minutes, then remove from the heat and let stand for 10 minutes.
Drain the beans, reserving the cooking juices.
Preheat the oven to 375 degrees F.
Slice the bacon into 1/4 inch pieces. Arrange a layer of beans in the
bottom of the casserole, then continue with alternating layers of lamb, and
duck, ending with a layer of beans. Pour enough of the meat and bean
cooking juices over the top so the liquid comes just to the top layer of
beans. Mix the bread crumbs with the parsley and spread over the top.
Drizzle with the duck fat.
Bring the casserole to a simmer on the stove, then place it in the oven.
After about 20 minutes, when the top has a light crust on it, turn the oven
down to 350 degrees F. Break the crust with a spoon and baste the casserole
with the liquid. Bake for about 40 more minutes, and continue to baste as
the crust reforms, but leave a final crust for serving. Serve warm from the
casserole.
Yield: 10 to 12 servings
Copyright M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD
TOUR SHOW #WT1A23
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #806 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997

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