Recipe by Frederic Tandy, Ratinaud French Cuisine
- 3 cups dried navy beans
- 2 tbsp duck fat
- 2 Ratinaud Toulouse sausages
- 1 200g chunk Ratinaud pancetta, cut into quarters
- 1/2 onion, chopped
- 5 garlic cloves, minced
- 1 tsp tomato paste
- 1/2 cup white wine
- 2 confit-cooked duck legs
- 2 sprigs fresh thyme, plus extra for garnish if desired
- 2 bay leaves
- 6 cups duck or chicken stock
- Place navy beans in a large bowl, cover with cold water and soak 24 hours.
- Preheat oven to 300°
- On the stove top, preheat a large oven-safe pot that has a tight-fitting oven-safe lid.
- Add duck fat to a pot and melt.
- Add sausage and pancetta to pot and sear until browned.
- Add onion and garlic and cook until translucent.
- Add tomato paste and continue to cook for two minutes.
- Add white wine and scrape up any bits stuck to the bottom of the pot. Continue to cook until wine is reduced by half.
- Drain beans and add to pot. Give everything a good stir then add the stock.
- Add duck legs, thyme sprigs, and bay leaves.
- Place cover on pot and bake in the oven for two hours. The stew should look creamy and the beans should be tender.