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.
