1 The house is smelling pretty incredible right now and Max is only on the first third of the long prep for tonight's feast. A mix of heritage tarbais and flageolet beans are simmering away with an intense bouquet garni, an onion studded with cloves, and a slab of vèntreche (French pancetta) you can see floating on the left side of the pot. On the cutting board are browned duck and armagnac sausage, thick slices of French garlic sausage, and three duck legs confit. In the measuring cup is a mixture of duck and veal demi glace waiting it's turn.
2 All the deliciousness layered in the dutch oven for 3 hours uncovered. About an hour before dinner Max will do the final bake at high temp to create the classic crusty top. The tarbais are white and become creamy, like a French version of cannellini. The flageolets are light green, have a nuttier flavor and stay firmer when cooked.
3 After 3 hours in the oven at 325°, a beautiful crusty top has developed
4 Another hour with the temp raised up to 400° creates more crusty goodness. Time to eat! 😋
5 Winter warming goodness in a bowl 😋
