The 'God of French stews'. A slow-baked masterpiece involving white beans, duck confit, pork sausage, and pork skin. The alchemy lies in the repeated breaking of the 'crust' (the skin that forms on top) during the long bake, folding it back into the stew to create a profound, gelatinous depth of flavor.
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The Beans. the soaked beans with the pork skin, onion, and bouquet garni for 1 hour until just tender. Drain, reserving the liquid. Discard the onion and herbs.
The Meat. Brown the pork shoulder and sausages in a pan. Slice sausages into chunks.
The Setup. Line the bottom of a heavy earthenware pot (cassole) with the cooked pork skin. Add a layer of beans, then nestle the pork shoulder and sausages inside.
The Top. Cover with the remaining beans. Place the duck confit legs on the very top.
The Liquid. Mix tomato paste with the bean cooking liquid and pour over the dish until beans are just covered.
The Long . at 300°F (150°C) for 4 to 5 hours .
Break the Crust. Every hour, a brown skin will form on top. Use a spoon to break this crust and push it back into the beans. Traditionally, this is done seven times. This incorporates the Maillard products into the sauce.
Serve bubbling hot. The beans should be creamy, the meat falling apart, and the liquid reduced to a thick, savory glaze.
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