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Ingredients

For the beans:

• 1 tablespoon butter
• 1/4 cup onions, chopped
• 1/2 cup celery, chopped
• 1 pound white navy beans
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 8 cups water
• 1 bay leaf

For the meats:

• 1/4 cup all-purpose flour
• 1/4 cup oil
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped bell peppers
• 1/2 cup chopped carrots
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 8 each duck legs confit
• 1 pound andouille sausage links, cut into 6 equal portions
• 2 cups chicken broth
• 1 pound roasted duck, cut into 2-inch pieces

For the gratine:

• 3/4 cup dried fine bread crumbs
• 1/2 cup grated Parmesan
• 3 tablespoons freshly chopped parsley leaves
• 2 teaspoons Essence, recipe follows
• 2 tablespoons olive oil

Garnish:

• Essence, recipe follows
• Chives, shaved
• Crusty bread

Description

Food Network