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Ingredients

1. 2 fresh ham hocks
2. 1 pound boneless pork shoulder, cut into 1 1/2-inch cubes
3. 6 ounces fresh pork skin with 1/4 inch of fat attached
4. Salt and freshly ground pepper
5. 2 pounds dried Tarbais or cannellini beans, picked over and rinsed
6. 2 ounces salt pork, skin removed
7. 1/3 cup duck fat (see Note)
8. 3 small carrots, thinly sliced
9. 2 medium onions, diced
10. One 5-ounce piece of pancetta
11. One 5-ounce piece of prosciutto
12. 1 head of garlic, unpeeled, plus 4 small garlic cloves, peeled
13. 1 large plum tomato, chopped
14. 2 quarts plus two cups chicken broth
15. Bouquet garni: 4 parsley sprigs, 3 small celery ribs, 2 thyme sprigs and 1 bay leaf, tied with string
16. 6 duck confit legs (see Note)
17. 1 tablespoon vegetable oil
18. 1 pound French-style fresh pork sausages, such as saucisses de Toulouse, pricked with a fork
19. 1/4 cup fresh bread crumbs

Description

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Food & Wine