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1
Thinly slice the bacon and guanciale into small strips.
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2
Medium dice the carrot, celery and onion and thinly slice the garlic.
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3
Clean the thyme, rosemary and sage and chop them together finely.
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4
Start by sauteing off the pork shoulder in olive oil and season with salt and pepper.
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5
It may have to be done in batches.
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6
Cook it in a large enough dutch oven because the whole dish will be cooked in the same pot.
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7
After the pork is browned, remove from pot and set aside.
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8
Pour off the oil if it is burnt.
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9
If not, keep the oil in.
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10
Add the mirepoix and cook until it starts to brown, then add the garlic and wine and let it reduce by half.
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11
Add the cooked pork back into the pot and add the stock, bring to a boil and reduce to simmer.
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12
Skim off any impurities that will rise to the top, check the seasoning and boil for a few hours.
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13
This will take some TLC and sporadic stirs.
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14
In the meantime, make small meatballs with the sausage.
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15
Pan sear the outside until brown but not cooked all the way through and set aside.
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16
Once the duck legs are room temperature, remove the skin and pull the meat off the bone.
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17
Set aside.
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18
After about an hour of cooking time and skimming the fat off the stew, add the herbs, check the seasoning and continue to cook until the pork is tender.
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19
Before serving, add the meatballs, duck leg meat and (cooked) flageolet beans.
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20
Serve in bowls and sprinkle with the breadcrumbs.
