-
1
Fill a large pot with tepid water, add the beans, set over low heat and bring slowly to a boil.
-
2
Remove from the heat and let the beans soak for about 1 1/2 hours.
-
3
Put the pork rind into a pot of cold water, bring to a boil and cook for 20 minutes.
-
4
Rinse with cold water and cut into pieces about 1 inch square.
-
5
Wrap in cheesecloth, tie into a bundle and set aside.
-
6
When the beans have finished soaking, add the pork rind, the onion stuck with cloves, the carrots and the bouquet garni.
-
7
Add more water if necessary to cover the beans, bring to a boil and simmer, uncovered, for 112 hours or until the beans are tender but still slightly firm.
-
8
Remove the scum that will rise to the surface.
-
9
Cut 1 1/2 pounds of the bacon into lardons 1 inch by 1/2 inch, cover them with cold water in a pan and boil for 10 minutes.
-
10
Drain and reserve.
-
11
Cut the ducks into serving pieces with poultry shears or a heavy sharp knife.
-
12
Cut the sausage into 1-inch slices.
-
13
Cut the remaining bacon into small pieces and place it with 1 tablespoon of water into a heavy, 6-to-8-quart pot.
-
14
Set over low heat to render about 4 tablespoons of fat.
-
15
Discard the bacon and leave the fat in the pot.
-
16
Thoroughly dry the duck pieces and add them to the pot with the sausage and prepared lardons, and brown the duck evenly on all sides, about 15 minutes.
-
17
(If the pot isn't big enough, use a second pot or heavy skillet.)
-
18
Add the sliced onions.
-
19
When everything is browned, cover with stock, stir in the tomato paste and bring to a boil, stirring.
-
20
Add the garlic.
-
21
Sprinkle with pepper, lower the heat and simmer for at least 45 minutes, or until the duck is tender.
-
22
If the duck is cooked before the beans, turn off the flame and let it wait, covered.
-
23
When the beans are tender, discard the pork rind and the bouquet garni, and add the beans and their cooking juice to the duck.
-
24
Simmer together until the flavor is nicely blended.
-
25
With a spoon or bulb baster, remove any fat that has risen to the surface.
-
26
Remove the beans to a warm serving platter with a slotted spoon, and arrange the meat on top of them.
-
27
Reduce the cooking liquid to 2 cups and strain.
-
28
Taste and correct the seasoning.
-
29
Pour the sauce over the meat and beans, sprinkle with chopped parsley and serve.
