- I used a small pork shoulder (well trimmed!) for the basic bean cooking, keeping out pound and a half – or so to make the sausage.
- I bought duck (legs) confit for a horrible price at Whole Foods. (Worth it if you’re rushed.)
- I had my talented husband take the extra pork and make French garlic sausage, as no one that I could find sold it nearby. I found directions on-line, but later noticed Julia had one.
- I (sob sob sob) skipped the lamb, despite having some lamb stew meat frozen in my big garage freezer.
I did not document the process precisely as there was not one inch of unoccupied space in my galley kitchen during the two days before Christmas. My pictures are helpful, however, and I will bring together the recipe I think I made. Also, I have some in the freezer and can unthaw it and look at it if needed. If you live nearby and want to taste this, let me know! What’s beautiful about this sort of dish, is that just like your own favorite baked beans or chili, it’s never exactly like any recipe.. it’s how you liked to make it that day. It changes with the year, the availability of ready cash for duck confit, the wine vintage and with how your heart is cooking.
Preheat oven to 325 (350 for altitude baking) Take bean mixture out of the refrigerate and warm up over medium heat, stirring frequently. Add the rest of the chicken stock. Taste. If you season now, remember that you will soon add sausage that is well-seasoned. Add boned duck. Pour mixture into a large Dutch oven or very large casserole and bake for about 2 hours.