| 5 | qt | Water |
| 2 | lb | Dry white beans; such as Great Northern, (5 cups) |
| 1/2 | lb | Slab bacon |
| 2 | lg | Onions; diced |
| | Bouquet garni wrapped in cheesecloth, with |
| 4 | | Unpeeled garlic cloves |
| 1 | lb | Boned shoulder of lamb |
| 2 | tb | Rendered duck fat or vegetable oil |
| 2 | tb | Pureed garlic |
| 1/3 | c | Tomato puree |
| 1 | ts | Dried thyme |
| 2 | | Bay leaves |
| 3 | c | Dry white wine or vermouth |
| 1 | qt | Brown duck stock; or beef stock |
| | Salt and freshly ground black pepper, to taste |
| | Duck meat from confit; cut into 2 " pieces (see duck confit recipe) |
| 2 | c | Dry bread crumbs |
| 1/2 | c | Finely chopped parsley |
| 4 | tb | Rendered duck fat; or unsalted butter, melted |
