Ingredients
- 200g Onions
- 4 Cloves
- 300g Cooked haricot beans
- 1 Bouquet garni
- 4 Toulouse sausages
- 200g Carrots
- 200g Celery
- 350g Pork belly
- 350g Lamb neck fillet
- 350g Pork fillet
- 4 Garlic Cloves
- 60ml (4 tbsp) Oil
- 300ml White wine
- 30ml (2 tbsp) Tomato purée
- 400g Tinned tomatoes
- 22.5ml (1½ tbsp) Parsley
- 15ml (1 tbsp) Thyme
- Seasoning
- 4 Confit duck legs
- 300g Canned haricot beans (see Cook's note)