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1
Soak beans overnight in cold water to cover.
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2
Cut each duck into 10 pieces (legs, thighs, wings, breast cut in half).
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3
Salt and leave overnight in refrigerator.
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4
Drain beans and put them in a large casserole or kettle.
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5
Add water to cover.
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6
Simmer two minutes, drain and add fresh water to cover.
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7
Add the onions, carrots and bouquet garni.
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8
Bring to boil, turn down and simmer gently over low heat for 1 1/2 hours.
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9
In a preheated 325-degree oven, roast the pork loin for 1 1/2 to 2 hours, or until it has reached an internal temperature of 175 to 180 degrees.
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10
Simmer rind in water to cover for two minutes and cut into 1/4-inch strips and then again into small triangles.
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11
Simmer in fresh cold water to cover for 30 minutes.
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12
Drain and set aside.
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13
In a large frying pan, fry the pieces of duck, skin down, until the skin is golden.
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14
Reserve the fat for frying potatoes on another occasion.
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15
Brown the lamb pieces in the frying pan in which you have browned the duck (they do not need extra fat).
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16
Put lamb in a casserole, add wine, stock and tomato puree and cook slowly in preheated 325-degree oven for 1 1/2 hours.
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17
Prick Toulouse sausages all over with a fork and fry until browned.
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18
Drain on paper towels.
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19
Boil the garlic sausage for 30 minutes in water and drain.
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20
Slice.
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21
In a food processor, combine the salt pork, garlic and shallots and blend until smooth.
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22
With a slotted spoon, remove the carrots from the beans.
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23
Turn up the heat under the beans, bringing them to a boil.
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24
Stir in the salt pork mixture and immediately turn off the heat.
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25
Set aside until final assembly.
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26
When lamb is cooked, remove from oven and mix the juices from the pan into the beans.
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27
Slice the roast pork.
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28
Arrange a layer of beans in a large casserole.
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29
Put pieces of lamb, duck, pork, rind and sausages on top.
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30
Add alternating layers of beans and meat, finishing with beans.
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31
Bake in preheated 375-degree oven for 30 minutes.
