2 tbspduck fat (see note)1duck (about 2.3kg), cut into 8 pieces2onions, finely chopped2garlic cloves, thinly sliced300 gmsmoked bacon or speck, cut into 2cm pieces400 gmcanned tomatoes, chopped400 gm (2 cups) dried white beans, such as cannellini or navy, soaked in cold water overnight, drained6sage leaves3fresh bay leaves4whole allspice140 gm (2 cups)fresh coarse breadcrumbs2 tbspolive oil
Heat duck fat in a casserole over high heat, add duck pieces and turn occasionally until browned (10 minutes). Transfer to a plate and set aside.
Preheat oven to 150C. Add onion, garlic and bacon to casserole, reduce heat to low-medium, stir until softened (5-7 minutes), return duck to casserole and add tomato, beans, sage, bay leaves, allspice and 3 litres water. Bring to the simmer, cover and cook in oven until beans are tender (3-3½hours). Increase oven to 200C, season duck and beans to taste and transfer to a shallow 3.2-litre baking dish. Scatter with breadcrumbs, drizzle with oil and bake until breadcrumbs are golden (20 minutes). Serve hot.
Note Duck fat is available in cans from select delicatessens and French food shops.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.