INGREDIENTS

INSTRUCTIONS

Soak the beans 4 hours in cool water.
Boil the sausage 4 minutes and cool.
Cut pork butt into 1 inch cubes, season with salt and pepper and set aside
for 2 hours. Poke needle holes in ham hock, season and set aside. Drain
beans, cover with fresh water and bring to a boil. Lower heat and simmer 15
minutes.
Blanch fatback cubes in boiling water for 2 minutes. Place in 2 gallon soup
pot with duck fat and place over medium heat. Add onion, carrots, garlic
and Jambon and cook until light golden brown, about 7 to 9 minutes. Add
pork butt and ham hock and cook until lightly browned, about 8 to 10
minutes. Add stock and bring to boil. Lower heat, simmer 1 hour, covered.
Add beans and simmer 1 hour more. Allow to cool overnight.
Scrape fat off confit legs and place 2 tablespoons in 12inch saute pan with
salt pork and place over medium heat. Cook until salt pork pieces are
lightly browned, about 7 to 8 minutes. Place fat pieces and liquid into a
food processor and blend until smooth. Add to beans and place beans in a
large pot over medium heat. Remove ham hock and roughly cut meat into 1/2
inch cubes.
Preheat oven to 300 degrees F.
In a 6 quart crockery casserole, lay 1/3 of the bean pork mixture. Sprinkle
with ham hock pieces and cover with 1/3 of bean pork mixture. Lay duck
pieces over beans. Saute Toulouse sausages in a nonstick pan until golden
brown and lay, still hot, over duck and beans. Place remaining beans over
everything and add remaining cup of stock. Sprinkle with bread crumbs and
bake 1 to 11/2 hours until crispy golden brown on top and serve.
Yield: 6 servings
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A22
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 15, 1998

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