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250g cannellini beans, soaked overnight in 3 times the water
120g pork fat
2 whole white onions, diced
1 dried bay leaf
400g smoked pork hocks, crosscut about 5cm
60g Duck Dat
40g pancetta, diced 1cm
1 large carrot, peeled and diced
2 cloves garlic, crushed and chopped
250g tomato passata
50g tomato paste
1 lt luv-a-duck duck stock
1 bouquet garni, 2 bay leaves, 1 bunch parsley stalks, ½ bunch thyme, ½ bunch sage *see note
4 Luv-a-Duck Confit Duck Legs
4 good quality pork sausages, (preferably a Toulouse style)
60g fresh breadcrumbs, toasted till golden brown
½ bunch parsley, chopped finely
Recipe courtesy of Chef Ian Curley
Bouquet garni: a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption.