• 350g dried Haricot beans (soaked over night in water)
  • 2 litres of stock (duck if you have it, or I use good chicken stock)
  • 1 tbsp duck fat
  • 1 onion, chopped
  • 200g smoked bacon lardons or chopped smoked streaky bacon
  • 50g Bayonne ham, torn into strips
  • 1 bouquet garni
  • 1 carrot, peeled and diced
  • 1 leek, washed and shopped
  • 1 medium large potato, peeled and diced
  • 1 1/4 wedge of savoy cabbage, thinly sliced
  • 100g frozen broad beans
  • 100g green beans, topped, tailed and halved
  • 3 cloves of garlic, smashed and chopped
  • 2 legs of cooked confit de canard, meat removed from the bone and shredded
  • Put the soaked beans in a large saucepan with 2 litres of water, bring to the boil and then simmer for approx 2 hours occasionally removing any scum from the surface.
  • Meanwhile, fry the bacon lardons in the duck fat with the chopped onion.
  • When the beans are nearly cooked, add the bacon and onion with all the duck fat they were cooked  and the Bayonne ham and bouquet garni.
  • Then add the duck or chicken stock and bring back to the boil. Then add the carrot, leek and potato. Simmer for 30 minutes.
  • Then add the rest of the vegetables, the garlic and the shredded duck meat. Let it bubble for 3 minutes, remove the bouquet garni, season and serve in large bowls.