Categories: Soups/stews, French 
      Yield: 6 servings 
  
      1 lb White navy beans                  1/4 lb Slab of bacon 
      1 sm Duck                                     - cut into 3/4-in cubes 
           - cut into 8 serving pieces         2 tb Minced garlic 
    1/2 lb Pork stew meat                    1/2 lb Spicy pork sausage 
    1/2 lb Lamb stew meat                      4 c  Water 
      2 md Onions; diced                            Salt as desired 
 
-------------------------SPICED TIED IN CHEESECLOTH------------------------- 
     12    Black peppercorns                   4    Bay leaves 
      2    Sprigs thyme                        1 sm Sprig rosemary 
  
  PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place a 
  heavy pot on the stove over medium heat and cook the duck pieces on both 
  sides to render some of the fat. This takes about 15 minutes total. Remove 
  the duck and set aside. Increase heat to high and add the pork. Brown well, 
  remove from the pot and set aside. Brown the lamb. Remove and set aside. 
  Preheat oven to 300F. Pour off and discard most of the fat, leaving just 
  about 3 tablespoons in the pot. Lower heat to medium and add the onions. 
  Cook, stirring, until onions soften, about 7 minutes. Add drained beans, 
  bacon, garlic and herbs and replace the duck, pork and lamb. Add 4 cups 
  water, cover and place in the oven for 2 hours. Add the sausages and salt 
  as desired. Replace in the oven another hour. Remove herbs in cheesecloth. 
  When it's time to serve dinner, place the casserole on the table. 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK