Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb White navy beans 1/4 lb Slab of bacon
1 sm Duck - cut into 3/4-in cubes
- cut into 8 serving pieces 2 tb Minced garlic
1/2 lb Pork stew meat 1/2 lb Spicy pork sausage
1/2 lb Lamb stew meat 4 c Water
2 md Onions; diced Salt as desired

-----------------SPICED TIED IN CHEESECLOTH----------------------
12 Black peppercorns 4 Bay leaves
2 Sprigs thyme 1 sm Sprig rosemary

PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place
a heavy pot on the stove over medium heat and cook the duck pieces on
both sides to render some of the fat. This takes about 15 minutes
total. Remove the duck and set aside. Increase heat to high and add
the pork. Brown well, remove from the pot and set aside. Brown the
lamb. Remove and set aside. Preheat oven to 300F. Pour off and
discard most of the fat, leaving just about 3 tablespoons in the pot.
Lower heat to medium and add the onions. Cook, stirring, until onions
soften, about 7 minutes. Add drained beans, bacon, garlic and herbs
and replace the duck, pork and lamb. Add 4 cups water, cover and
place in the oven for 2 hours. Add the sausages and salt as desired.
Replace in the oven another hour. Remove herbs in cheesecloth. When
it's time to serve dinner, place the casserole on the table.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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