Ingredients

• 4 wild duck confit legs
• 4 wild game sausages(or pork)
• 500 g dried white beans, soaked overnight
• 200 g lardons
• 2 chopped onions
• 4 garlic cloves
• 1 can of diced tomatoes(398 ml)
• 500 ml chicken broth
• 1 bouquet garni
• 125 ml breadcrumbs
• 1 Salt and pepper

Instructions

1. 1

   Cook beans in water for 45 minutes. Drain.

2. 2

   Brown the lardons, then sear the sausages until golden. Set aside.

3. 3

   Sauté the onions and garlic.

4. 4

   In a large earthenware casserole dish, layer the beans, meats, and tomatoes.

5. 5

   Add the broth and bouquet garni.

6. 6

   Cover with breadcrumbs.

7. 7

   Bake in the oven at 300°F (150°C) for 2 hours.

8. 8

   Break the breadcrumb crust and allow it to reform 2-3 times during cooking.