Serves 6- 8

1½ lbs. Dried Tarbais, Navy, or Great Northern Bean

2 medium Yellow Onions, chopped ¾”

2 large Carrots, chopped ¾”

3 stalks Celery, chopped ¾”

10 cloves Garlic, chopped

½ lb. Pancetta or Ventreche

2 Bay Leaves

3 sprigs Thyme

1 sprig Rosemary

12 cups Water

4 pieces Duck Confit, warmed, meat pulled off the bone and shredded

½ lb. Fresh Garlic Sausage, sliced into ¼” slices

4 links Duck Armagnac Sausage

½ cup Rendered Duck Fat

3 cups Chicken or Duck Stock/Demi-glace

2 large Tomatoes, peeled, seeded, and chopped

½ cup Parsley, minced

Salt and Black Pepper

1 recipe Garlic Breadcrumbs (see below)

1. Cover the beans with water and soak overnight. Drain the beans and place into a large, heavy bottomed pot or casserole.  Add the onions, carrots, celery, garlic, pancetta, bay leaves, thyme, and rosemary to the pot. Add the water and stir to combine. Bring to a boil over high heat and then reduce to a simmer. Cook the beans uncovered until they are just tender, about an hour (time may vary depending on the size of bean you are using).
2. Drain the beans, discarding the liquid. Remove the stems from the herbs, and the bay leaves, discard. Take the piece of pancetta and dice it into ½” pieces. Return the pancetta to the beans.
3. While the beans are cooking, in a large saute pan, brown the garlic sausage and duck sausage over medium-high heat. Remove from the pan and drain on paper towels. Cut the garlic sausage and duck sausage into smaller bite sized pieces. Add the chopped sausage and pulled duck confit to the drained beans once they are cooked.
4. Preheat the oven to 400°F. Once the duck confit, garlic sausage, duck sausage, and pancetta have been added back to the beans, fold in the chopped tomato, duck fat, chicken stock, and minced parsley. Season well with salt and pepper to taste. Stir until well combined and then transfer to a large lightly greased baking dish. Top with a thick layer of garlic breadcrumbs and bake in the oven for 30-40 minutes until the crust is golden brown. Serve immediately.

Garlic Breadcrumbs

2 cups packed Fresh Parsley Leaves

1 sprig Thyme, leaves picked

5 cloves Garlic, peeled

½ teaspoon Salt

Freshly ground Black Pepper

¼ cup Extra Virgin Olive Oil

4 cups Panko Japanese Breadcrumbs

1. In a food processor, pulse together the parsley, garlic and thyme with the salt, pepper, and olive oil. Add the breadcrumbs and process until well blended, about 10 seconds. Refrigerate until needed.