20 Ingredients
  • 4 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1 celery stalk, halved crosswise
  • 1 leek, dark-green part only, rinsed well
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces fatback or uncured pork belly, cut into 1/2-inch dice
  • 8 ounces pork shoulder, cut into 3/4-inch dice
  • 1 whole clove
  • 1 medium onion, halved
  • 1 smoked ham hock
  • 1 medium carrot
  • 1 3/4 cups whole peeled tomatoes with juice, chopped (from a 14 1/2-ounce can)
  • 2 cups dried navy, Great Northern, or Tarbais beans, soaked in cold water for 12 hours
  • 1 garlic clove, halved
  • 2 legs duck confit (homemade or store-bought), skinned and separated at the joint
  • 8 ounces fresh garlic sausage (see the Guide), cut into 1/2-inch half-moons
  • 4 cups coarsely torn fresh bread (preferably from a crusty, rustic loaf)
  • 4 tablespoons unsalted butter, melted
Nutrition
836
42% daily value
6 servings
                                       
                                            low-​carb
     

Fat

94% 61

Saturated

111% 22

Trans

- 0

Monounsaturated

- 26

Polyunsaturated

- 8

Carbs

8% 23

Carbs (net)

- 20

Fiber

15% 4

Sugars

- 6

Sugars, added

- 0

Protein

97% 48

Cholesterol

63% 190

Sodium

47% 1126

Calcium

11% 107

Magnesium

18% 77

Potassium

21% 1005

Iron

32% 6

Zinc

50% 6

Phosphorus

73% 514

Vitamin A

29% 261

Vitamin C

20% 18

Thiamin (B1)

88% 1

Riboflavin (B2)

53% 1

Niacin (B3)

91% 15

Vitamin B6

67% 1

Folate equivalent (total)

18% 72

Folate (food)

- 63

Folic acid

- 5

Vitamin B12

57% 1

Vitamin D

9% 1

Vitamin E

16% 2

Vitamin K

31% 37
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