Garlic sausage or pork shoulder
400g Toulouse sausage
200g lean pork belly
200g fresh pork rind
800g duck confit with fat
800g dried beans
Tarbais beans or Cannellini beans
2 cloves garlic, peeled
1 bouquet garni
Soak the beans in cold water the day before. The next day, drain the beans and cook them in a casserole dish covered in unsalted cold water with 2 cloves of garlic, a sprig of thyme and a bay leaf (bouquet garni). Cook for a good half hour after it starts boiling. Drain the beans again, put them back into the casserole dish and cover them again with water. Add the tomato concentrate, garlic sausage slices or the boneless pork shoulder cubed into 3cm pieces, the smoked pork belly cut into strips and the pork rind. In a frying pan, grill the sausages and add them to the casserole dish.
Season with salt and pepper and leave to simmer for an hour on very low heat. Stir from time to time. Remove the duck legs from the box and clean well. Add them to the casserole dish. Adjust seasoning if necessary and simmer for half an hour.
In a deep earthenware dish (cassole), gently distribute the mixture and sprinkle with 3 tablespoons of duck fat. The sauce should just about cover the beans.
Bake for around 1 hour at 180°C (gas mark 4/5) until the surface is golden brown.