Serves 6
Duck confit: 2 goose legs
1/4 cup kosher salt
1 tablespoon black pepper
1 teaspoon dried thyme
pinch of allspice
1 small white onion, sliced
1 clove garlic
1 tablespoon fresh thyme
Stew: 4 cups uncooked large white beans like Great Northern
4 quarts chicken stock
2 medium white onions, thinly chopped
8 ounces bacon
1 lb pork shoulder
1/2 bottle white wine
10 cloves garlic
1 tablespoon olive oil
4 tablespoons fresh thyme
4 ounces tomato paste
8 ounces spicy sausage, sliced into rounds
1 cup bread crumbs
- Make duck confit: rub goose legs with thyme, black pepper, salt and allspice and refrigerate for 2 days. Put goose legs into a pot with onion, garlic, fresh thyme and cook covered at 200F until very fragrant, 2-3 hours. Put both duck legs and fat in refrigerator.
- Soak beans overnight in water.
- Heat olive oil in a large oven-proof pot (eg. cast-iron casserole) over medium heat. Add 1 chopped onion and cook for 2 minutes.
- Stir in 2 quarts chicken stock. Drain beans and add to pot. Cover, reduce heat to medium-low and simmer until beans are tender but not mushy, about 1 hour. Drain beans, reserve liquid.
- Cut pork shoulder into 1-inch strips. Add pork to pot and sear over medium heat until browned.
- Add the remaining chopped onion, garlic, thyme, tomato paste, wine and 4 cups of bean liquid. Cover and bring to boil over medium-high heat.
- Put pot in oven and bake for an hour at 350F. Check every 10 minutes and refill stock if dry.
- Add beans, confit, sausage and bake for another 30 minutes.
- Add bread crumbs and bake until bread crumbs form a browned crust.
- Serve hot with a crusty bread.
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