- 1 ½ pounds white navy beans
- 5 quarts water
- 2 4-pound ducks
- Coarse salt to taste
- 2 carrots, whole
- 1 onion, chopped
- 1 onion studded with cloves
- Bouquet garni (thyme, parsley and bay tied in a cheesecloth)
- 2 pounds boned loin of pork
- ½ pound fresh pork rind
- 2 pounds lamb shoulder cut in 1 1/2-inch pieces
- 1 cup beef, pork or chicken stock
- 3 cups dry vermouth or white wine
- 1 tablespoon tomato puree
- 6 cloves garlic, peeled
- ½ pound salt pork, coarsely chopped
- 4 shallots, peeled
- 8 Toulouse sausages (see note) Approximately
- 1 pound saucisson a l’ail (garlic sausage) in one piece
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
3409 calories; 276 grams fat; 95 grams saturated fat; 0 grams trans fat; 126 grams monounsaturated fat; 35 grams polyunsaturated fat; 65 grams carbohydrates; 15 grams dietary fiber; 9 grams sugars; 143 grams protein; 638 milligrams cholesterol; 3830 milligrams sodium
8 to 10 servings
- Soak beans overnight in cold water to cover.
- Cut each duck into 10 pieces (legs, thighs, wings, breast cut in half). Salt and leave overnight in refrigerator.
- Drain beans and put them in a large casserole or kettle. Add water to cover. Simmer two minutes, drain and add fresh water to cover. Add the onions, carrots and bouquet garni. Bring to boil, turn down and simmer gently over low heat for 1 1/2 hours.
- In a preheated 325-degree oven, roast the pork loin for 1 1/2 to 2 hours, or until it has reached an internal temperature of 175 to 180 degrees.
- Simmer rind in water to cover for two minutes and cut into 1/4-inch strips and then again into small triangles. Simmer in fresh cold water to cover for 30 minutes. Drain and set aside.
- In a large frying pan, fry the pieces of duck, skin down, until the skin is golden. Reserve the fat for frying potatoes on another occasion.
- Brown the lamb pieces in the frying pan in which you have browned the duck (they do not need extra fat). Put lamb in a casserole, add wine, stock and tomato puree and cook slowly in preheated 325-degree oven for 1 1/2 hours.
- Prick Toulouse sausages all over with a fork and fry until browned. Drain on paper towels.
- Boil the garlic sausage for 30 minutes in water and drain. Slice.
- In a food processor, combine the salt pork, garlic and shallots and blend until smooth.
- With a slotted spoon, remove the carrots from the beans. Turn up the heat under the beans, bringing them to a boil. Stir in the salt pork mixture and immediately turn off the heat. Set aside until final assembly.
- When lamb is cooked, remove from oven and mix the juices from the pan into the beans. Slice the roast pork.
- Arrange a layer of beans in a large casserole. Put pieces of lamb, duck, pork, rind and sausages on top. Add alternating layers of beans and meat, finishing with beans. Bake in preheated 375-degree oven for 30 minutes.
- Jean Jacque Rachoux, chef of La Cote Basque, buys his sausages from P. Carnevale & Son, 631 9th Avenue, at 45th Street, 765-0640.
6 hours 45 minutes