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.