|1 pounds||Boneless pork butt|
|3 cups||White cannellini beans|
|1 pounds||Fatback or slab bacon; in 1/2" strips|
|4 tablespoons||Duck fat; (available at specialty butcher shops)|
|1 large||Spanish onion; in 1/2" dice|
|2 mediums||Carrots; in 1/2" dice|
|24||Cloves garlic; unpeeled|
|4 ounces||Jambon de Bayonne|
|5 cups||Chicken stock; plus 1 cup|
|3||Legs duck confit; split at joint|
|4 ounces||Salt pork; in 1/2" cubes|
|6||Toulousestyle sausages (fresh garlic; sausages)|
|¼ cup||Fresh bread crumbs|
Soak the beans 4 hours in cool water.
Boil the sausage 4 minutes and cool.
Cut pork butt into 1 inch cubes, season with salt and pepper and set aside for 2 hours. Poke needle holes in ham hock, season and set aside. Drain beans, cover with fresh water and bring to a boil. Lower heat and simmer 15 minutes.
Blanch fatback cubes in boiling water for 2 minutes. Place in 2 gallon soup pot with duck fat and place over medium heat. Add onion, carrots, garlic and Jambon and cook until light golden brown, about 7 to 9 minutes. Add pork butt and ham hock and cook until lightly browned, about 8 to 10 minutes. Add stock and bring to boil. Lower heat, simmer 1 hour, covered.
Add beans and simmer 1 hour more. Allow to cool overnight.
Scrape fat off confit legs and place 2 tablespoons in 12inch saute pan with salt pork and place over medium heat. Cook until salt pork pieces are lightly browned, about 7 to 8 minutes. Place fat pieces and liquid into a food processor and blend until smooth. Add to beans and place beans in a large pot over medium heat. Remove ham hock and roughly cut meat into ½ inch cubes.
Preheat oven to 300 degrees F.
In a 6 quart crockery casserole, lay ⅓ of the bean pork mixture. Sprinkle with ham hock pieces and cover with ⅓ of bean pork mixture. Lay duck pieces over beans. Saute Toulouse sausages in a nonstick pan until golden brown and lay, still hot, over duck and beans. Place remaining beans over everything and add remaining cup of stock. Sprinkle with bread crumbs and bake 1 to 11/2 hours until crispy golden brown on top and serve.
Yield: 6 servings
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A22 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 15, 1998
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