Ingredients

Beans:
1 tablespoon butter
1/4 cup onions, chopped
1/2 cup celery, chopped
1 pound white navy beans
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 cups water
1 bay leaf
Meats:
1/4 cup flour

1/4 cup oil
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup bell peppers, chopped
1/2 cup carrots, chopped
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
8 each duck confit, duck legs
1 pound andouille sausage links, cut into 6 equal portions
2 cups chicken broth
1 pound roasted duck, cut into 2 inch pieces
Gratine:
3/4 cup dried fine bread crumbs
1/2 cup grated Parmesan
3 tablespoon parsley, chopped
2 teaspoons Essence, recipe follows

2 tablespoon olive oil
Garnish:
Chives, shaved
Crusty Bread

Directions

Preheat the oven to 400 degrees F.
For the beans: In a large saucepan, melt the butter. Saute the onions and celery for 3 to
4 minutes, or until they are slightly wilted. Add the beans, salt, cayenne, water and bay
leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and
most of the water is absorbed, about 2 hours.
For the meats: In a large oven proof skillet, over medium high heat, combine the flour and
oil. Stirring constantly, make a medium brown roux. Add the onions, celery, bell peppers,
carrots, salt and cayenne. Stirring constantly, cook for 3 to 4 minutes or until
vegetables are slightly wilted. Add the duck legs and sausages and cook for 2 to 3 minutes
on each side. Add the chicken broth and stir the mixture until the roux and broth are
combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown
particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and
cook for 30 minutes.

For the Gratine: In a mixing bowl, combine the bread crumbs, cheese, parsley, Essence, and
olive oil. Mix well. When the bean meat mixture is cooked, spoon the grantine evenly over
the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture
from the pan onto a plate and garnish with Essence, shaved chives and crusty
bread.

Ingredients

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly
and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by

William and Morrow, 1993.