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1
Sprinkle goose leg with herbs and salt.
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2
Let marinate, refrigerated, overnight.
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3
Next day, pat dry and combine with melted rendered goose fat.
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4
Simmer until tender.
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5
Reserve goose and fat.
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6
In a large pan cover pork rind, pancetta and pig's foot with cold water, bring to a boil and simmer 3 minutes.
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7
Drain and rinse meats.
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8
Combine blanched meats in a large earthenware casserole with beans, carrots, onion, garlic, bouquet garni and garlic sausage, pricked several times.
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9
Add enough water to cover by 2 inches and slowly bring to a boil.
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10
Cook, covered, at a bare simmer over very low heat.
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11
After 30 minutes, remove sausage and pancetta; when cool enough to handle, slice sausage and dice pancetta.
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12
Continue to cook beans for 2 hours or until very tender.
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13
Add salt in last 10 minutes of cooking time.
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14
Discard carrots, onion and bouquet garni.
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15
Drain beans, reserving liquid.
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16
Remove large bones from pig's foot and cut into 4 pieces.
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17
Cut pork rind into 1-inch squares.
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18
Make lamb stew: In a deep saute pan cook onions and carrots in reserved goose fat for 15 minutes or until golden and transfer to a plate.
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19
Add lamb and brown on all sides.
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20
Return vegetables to pan, season with salt and sprinkle with flour.
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21
Cook, turning lamb, until flour is cooked.
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22
Add wine, garlic and herbs.
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23
Adds tomatoes and enough of the reserved bean cooking liquid to cover.
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24
Cook over very low heat for 11/2 hours, skimming occasionally.
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25
Remove meat and carrots to a plate and strain sauce into a saucepan.
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26
Simmer sauce for 15 minutes until concentrated and flavorful.
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27
To assemble: Preheat oven to 400 degrees F. Rub bottom and sides of a medium-deep earthenware oven dish with garlic cloves.
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28
Layer pork rind and goose, cut into two pieces, and top with 1/3 of beans.
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29
Layer pig's foot, lamb and carrots and top with 1/3 of beans.
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30
Layer sausage and pancetta and top with remaining beans.
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31
Sprinkle with some bread crumbs and ladle enough lamb sauce over top of mixture for liquid to rise to surface of beans.
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32
Dust with more bread crumbs and sprinkle with several tablespoons melted goose fat.
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33
Bake until heated through and surface begins to bubble.
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34
Reduce heat to 350 degrees F or lower, so casserole bubbles gently and bake about 2 hours.
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35
After first 20 minutes, baste surface first with lamb sauce, then with bean liquid.
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36
Continue basting every 20 minutes, until top forms a golden-crisp gratin crust.
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37
Break surface all over with a spoon so that part becomes submerged and rest is moistened by sauce.
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38
Break crust at least 3 times.
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39
However, if you run out of basting liquids, it is better to stop baking than to risk dish becoming too dry.
