Ingredients

Method

Soak the beans overnight and the next day put them into fresh water and cook them for about 2 1/2 hours , keeping them just on the boil, until they are 3/4 cooked, then strain them.

In the meantime prepare the stock in which they are to finish cooking. Slice the onions and cut the bacon into lardons and fry them in a pan together, add the crushed garlic, tomatoes, seasoning and herbs and pour over the stock and let it simmer for 20 minutes.

Take the duck out of the pot with some of the duck fat. Place the duck which can be shredded and the added duck fat into the bottom of a casserole which has been rubbed well with garlic, together with the sausage and bacon and place the beans on top.

Pour the stock over the casserole and slowly bring to the boil.

Spread a layer of breadcrumbs on the top of the casserole and place the pot in the oven at 180ºC /350ºF and leave it to cook until the beans are cooked. This will take about an hour in which time the most of the stock will be absorbed and a crust will have formed on the top of the beans.

N:B: If this is being made over the Christmas period the legs of a turkey can be used instead of duck leg.