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Ingredients
US|METRIC
4 SERVINGS
- 8 confit duck legs (see Note)
- 1.6 kilograms boneless pork shoulder (cut into 12 pieces)
- 5 carrots (4 halved lengthwise and thinly sliced)
- 5 onions (4 chopped)
- 2 celery stalks (thinly sliced)
- 200 grams pancetta (piece, see Note or streaky bacon, rind removed)
- 2 Tbsp. tomato paste
- 1 garlic bulb (plus 3 cloves, finely chopped)
- 6 thyme sprigs
- 2 bay leaves
- 1 ham hock (see Note)
- 400 grams Roma tomatoes (chopped)
- 1 liter chicken stock
- 600 grams haricot beans (dried, see Note, soaked overnight, drained)
- 4 pork sausages (Toulouse-style, or plain pork sausages)
- 105 grams fresh breadcrumbs
- 1 Tbsp. chopped flat-leaf parsley (plus extra, to serve)
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Notes
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