Thick Mixed Meat and Bean Stew from The Cooking of South West France by Paula Wolfert

Ingredients

• Herb bouquet: 3 sprigs parsley, 1 sprig thyme, 1 imported bay leaf, and 3 sprigs marjoram (if available), tied together with string
• 3 sprigs parsley
• ¼ pound pancetta or ventrèche, in one piece
• 2 ribs celery, sliced
• A good pinch of piment d’Espelette, or moderately hot red pepper to taste
• 2 leeks (white plus 2 inches of green leaves), split lengthwise in half, and carefully rinsed
• 2 medium turnips, peeled and quartered
• 3 thick carrots, peeled and cut into 2-inch chunks
• 3 medium boiling potatoes (about 1 pound), peeled and cut into 1-inch chunks
• 1 medium head of savoy cabbage, quartered
• 2 Duck Legs Confit (pages 198–200), at room temperature
• 2 large slices of French bread or country-style bread, dried in low oven
• Pickled wild leeks or pickled hot peppers, as accompaniment
• ½ pound dried white beans, such as Tarbais or cannellini
• 1 fresh meaty ham hock or pig’s knuckle, or 1 small bone from a country ham
• ¼ pound pancetta or ventrèche, diced
• 3 tablespoons rendered duck fat, preferably from confit
• Salt and freshly ground pepper
• 3 medium onions, sliced
• 1 duck carcass, cut up, or duck back bone and neck bone, or ⅓ pound chicken feet, nails trimmed
• 1 small head of garlic