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1
Fill a large pot with the water and bring to a boil.
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2
Add the beans, bring back to a boil and boil for 2 minutes.
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3
Remove from the heat and let the beans soak in the warm water for 1 hour.
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4
Place the slab of bacon, one third of the onions, and the bouquet garni bundle in the pot with the beans and bring to a simmer, skimming off any scum that rises to the surface.
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5
Simmer, uncovered, for about 1 1/2 hours, or until beans are just tender, adding water if necessary to keep the beans covered while cooking.
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6
Drain the beans, reserving the cooking liquid, saving the bacon, and discarding the herb bundle.
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7
Cut the lamb into 2 inch chunks, removing excess fat, and pat dry.
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8
Pour the duck fat into a heavy, 8 quart casserole, and heat until almost smoking.
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9
Brown the meat, in batches, on all sides, and set aside.
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10
Lower the heat, add the remaining onions, and saute until golden, about 3 to 5 minutes.
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11
Add the pureed garlic, tomato puree, thyme, and bay leaves, and cook an additional 2 to 3 minutes.
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12
Add white wine and reduce by half.
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13
Return the lamb to the casserole along with the brown stock, salt and pepper, and stir well.
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14
Bring to a simmer, cover, and simmer slowly for 1 to 1 1/2 hours, or until fork tender.
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15
Remove the meat and reserve.
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16
Remove all but 2 tablespoons fat and adjust the seasonings.
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17
Pour the cooked beans into the lamb cooking juices.
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18
If necessary, add the bean cooking liquid so that the beans are well covered.
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19
Bring to a simmer, cook for 5 minutes, then remove from the heat and let stand for 10 minutes.
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20
Drain the beans, reserving the cooking juices.
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21
Preheat the oven to 375 degrees F.
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22
Slice the bacon into 1/4 inch pieces.
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23
Arrange a layer of beans in the bottom of the casserole, then continue with alternating layers of lamb, and duck, ending with a layer of beans.
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24
Pour enough of the meat and bean cooking juices over the top so the liquid comes just to the top layer of beans.
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25
Mix the bread crumbs with the parsley and spread over the top.
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26
Drizzle with the duck fat.
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27
Bring the casserole to a simmer on the stove, then place it in the oven.
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28
After about 20 minutes, when the top has a light crust on it, turn the oven down to 350 degrees F. Break the crust with a spoon and baste the casserole with the liquid.
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29
Bake for about 40 more minutes, and continue to baste as the crust reforms, but leave a final crust for serving.
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30
Serve warm from the casserole.
