-
1
The Beans:
-
2
Thoroughly wash and pick over the beans.
-
3
Place in a pot with plenty of water and set aside to soak over night.
-
4
Drain the beans, place them in a large kettle and add cold water to cover.
-
5
Bring to a boil over high heat.
-
6
Reduce the heat to low and simmer for 30 minutes.
-
7
Drain the beans and reserve the cooking liquid.
-
8
Preheat the oven to 200 F. Cut away the salt pork skin in one sheet.
-
9
Line the bean pot with the skin, skin side up.
-
10
In a small bowl, combine the dry mustard, vinegar, rum, molasses, and salt.
-
11
Mix into the beans and fill the bean pot one-third full with the bean mixture.
-
12
Add the clove-studded onion and top with more beans and the salt pork.
-
13
Cover with the remaining beans.
-
14
Cover the bean pot and bake for 10 to 11 hours, checking the liquid from time to time.
-
15
If the beans begin to dry out, add some of the reserved bean liquid to moisten them.
-
16
Uncover the beans for the last hour of cooking and bury the linguica sausages in the beans.
-
17
About 30 minutes before serving, render the cubed pork fat over moderately low heat until golden, draining off the fat as it cooks.
-
18
Drain the cubes on paper towels and set aside in a warm place.
-
19
The Duck Breasts:
-
20
Lightly season the duck breasts with salt and pepper.
-
21
Warm the butter in a large ovenproof skillet set over moderately high heat.
-
22
Add some of the sage leaves and saute the breasts for 2 minutes on each side, until rare.
-
23
Place the skillet in the oven for 3 to 4 minutes while you assemble the dish.
-
24
To assemble:
-
25
Remove the onion from the beans and discard it.
-
26
Remove the sausage from the beans.
-
27
Peel off the skin and slice 1/4-inch thick.
-
28
Arrange the sliced sausages in the center of a warm platter.
-
29
Surround the sausages with the duck breasts and sprinkle the remaining sage leaves over the duck.
-
30
Sprinkle with the reserved rendered pork fat.
-
31
Serve with the beans.
