2 lb (1 kg) dried Tarbais beans (1.25 litres/5 cups)

1 lb (454 g) onions, peeled (about 3 onions)

3 cloves

1 lb (454 g) salt pork

2 carrots, peeled

10 cloves garlic, peeled

1 bouquet garni

1 lb (454 g) tomatoes, peeled and quartered

1/4 lb (115 g) duck fat

8 Toulouse sausages

1 garlic sausage

4 or 5 confit duck legs

1 lb (454 g) slab bacon, cut into lardons (1-cm/1/4-inch sticks)

1/2 cup (125 ml) breadcrumbs

Salt and pepper

Place the beans in a large bowl and add cold water to cover. Soak for about 4 hours or overnight.

Insert the cloves in an onion.

Drain the beans, reserving the soaking water. Place the beans in a large saucepan with 2 litres (4 cups) fresh cold water, the salt pork, onion, carrots, 4 cloves of garlic and the bouquet garni. Bring to a boil, reduce the heat and simmer gently until the beans are tender, about 2 hours. Drain and set aside. Dice the carrots. Set aside.

Finely chop the remaining onions and garlic.

In another saucepan over medium-high heat, sauté the onions, garlic and tomatoes in the duck fat. Ladle in about 1.5 litres (6 cups) reserved soaking water (about 6 ladlefuls). Bring to a boil, reduce the heat and simmer gently for about 1 hour. Add the sausages and duck legs. Bring back to a boil, reduce the heat and simmer for about 20 minutes. Add water as needed. Season with salt and pepper. Remove the sausages. Slice and set aside.

Meanwhile, in a skillet, brown the lardons. Drain and set aside.

With the rack in the middle position, preheat the broiler.

Layer the beans, lardons, vegetable mixture, diced carrots and duck legs in a large, ovenproof earthenware baking dish. Top with sausage slices and dust with breadcrumbs. Broil until the breadcrumbs are golden.

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