Hearty Bean Stew with Duck

Ingredients

• 300 g white beans (dried)
• 2 onions
• 2 Cloves of garlic
• 1 bay leaf
• 1 herb bundle
• 1 Carrot
• 4 tomatoes
• 250 g lamb shoulder (cubed)
• 250 g pork belly (cubed)
• 4 thyme sprigs
• Salt
• black pepper (ground)
• 250 g sausage
• 2 goose legs (confit)

Instructions

1. 1.

   Soak the beans overnight in cold water. Peel one onion and pierce it with cloves of garlic and a bay leaf. Add to a pot along with the beans, herb bundle, and peeled carrot. Wash tomatoes, remove stems, and roughly dice them. Add a peeled clove of garlic to the beans, cover with water, and simmer covered for about 1.5-2 hours until tender. If needed, add more water and skim off foam.

2. 2.

   Preheat oven to 160°C (320°F) fan‑forced. While heating, peel one clove of garlic and one onion, finely dice them. Brown lamb and pork in 2 tbsp hot goose fat from the confit. Add onion and garlic, sauté briefly. Deglaze with some bean cooking liquid, add thyme sprigs, cover and simmer slowly for about an hour. Brown sausage in 1 tbsp hot fat. Remove the spiced onion, herb bundle, carrot, and garlic from the beans and season with salt and pepper. Season the meat similarly. Fill a cassoulet pot: half the beans, then layers of meat, sausage, goose legs, and remaining beans. Bake covered for about 1.5 hours, stirring gently every 30 minutes. Serve immediately.