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Ingredients

Serves 8

• 1 1/2 pounds haricots tarbais, pinto, fava, navy, lima, or flageolet beans, rinsed and picked over
• 1/2 pound piece ventreche
• 10 cloves garlic
• 2 medium onions, halved
• 1 carrot, coarsely chopped
• 5 sprigs flat-leaf parsley
• 3 celery leaves
• 1 sprig fresh thyme
• 1 bay leaf
• 5 whole cloves
• 10 black peppercorns
• 4 legs duck confit
• 2 large tomatoes, peeled, seeded, and chopped
• 3 tablespoons duck and veal demi-glace
• Coarse salt and freshly ground black pepper
• 4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, and halved crosswise
• 1/2 pound fresh garlic sausage, cut into 8 slices
• 1/4 cup duck fat, melted

Description

This Delicious Recipe Is Courtesy Of Ariane Daguin.

Martha Stewart