A profoundly rich, slow-baked bean casserole from the South of France, containing confit duck, sausages, and pork.
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the soaked beans with the pork belly, garlic head, and bouquet garni for 1 hour until tender.
Brown the sausages in a skillet. In the same skillet, gently warm the duck confit to melt the fat.
In a large, deep earthenware pot (a cassole), layer the beans, pork belly, sausages, and duck legs.
Pour the rich stock over the mixture until it barely covers the beans.
at 300°F (150°C) for 3-4 hours . A crust will form on top. Break the crust every hour and let it reform.
Serve bubbling hot straight from the oven.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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