- 1 duck (4½ to 5 pounds), rinsed and patted dry
- 2 tablespoons butter or vegetable oil
- 1½ pounds boned pork shoulder, cut into 1½-to 2-inch cubes
- 1½ pounds boned lamb shoulder, cut into 1½-to 2-inch cubes
- 2 pounds Hungarian, Polish, or any good sausage, cut into 2-inch pieces
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2/3 cup dry white wine
- 2 teaspoons Glace de Viande (optional)
- Haricots à la Bretonne, prepared 1 day or more in advance, at room temperature
- Remove the legs and second joints from the duck and cut into four pieces. Remove the breast meat by cutting next to the bone. Cut each breast in half and remove any excess fat.
- In a large skillet, heat the butter over high heat. Add the duck pieces, pork, lamb, and sausage and sauté until browned, about 5 minutes. This can be done in as many batches as necessary. Season with the salt and pepper and remove the meat from the pan. Pour off the fat.
- Deglaze the pan by adding the white wine and stirring to loosen the caramelized bits on the bottom and sides of the pan. Reduce the liquid over high heat by half, about 1 minute. Stir in the glace de viande. Add this liquid to the beans.
- Preheat the oven to 350°.
- In a large casserole, layer the meat and beans. Cover and cook until the meat is tender, about 2 hours. Adjust the heat, if necessary, so that the beans simmer gently. (The recipe can be, and is best if, made ahead of time. Let cool to room temperature, cover, and refrigerate. Reheat in a 350° oven until the beans and meat are hot and simmering about 1 hour.)