Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         boneless pork butt
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1                    ham hock
   3      cups          white cannellini beans -- soaked 4 hours
   1      in            cool water
   1      pound         fatback or slab bacon -- cut 1/2" strips
   4      tablespoons   duck fat
                        (available at specialty butcher shops)
   1      large         spanish onion -- chopped 1/2" dice
   2      medium        carrots -- chopped 1/2" dice
  24                    garlic cloves -- unpeeled
   4      ounces        jambon de bayonne
   6      cups          chicken stock -- divided
   3                    legs duck confit -- split at joint
   4      ounces        salt pork -- cut 1/2" cubes
   6                    toulouse-style sausages - boiled 4 -- cooled
                        -- minutes
                        (fresh garlic sausages)
     1/4  cup           fresh bread crumbs

Preparation:

Cut pork butt into 1-inch cubes, season with salt and pepper and set aside for 2 hours. Poke needle holes in ham hock, season and set aside. Drain beans, cover with fresh water and bring to a boil. Lower heat and simmer 15 minutes. Blanch fatback cubes in boiling water for 2 minutes. Place in 2-gallon soup pot with duck fat and place over medium heat. Add onion, carrots, garlic and Jambon and cook until light golden brown, about 7 to 9 minutes. Add pork butt and ham hock and cook until lightly browned, about 8 to 10 minutes. Add 5 cups of the stock and bring to boil. Lower heat, simmer 1 hour, covered. Add beans and simmer 1 hour more. Allow to cool overnight. Scrape fat off confit legs and place 2 tablespoons in 12-inch sauté pan with salt pork and place over medium heat. Cook until salt pork pieces are lightly browned, about 7 to 8 minutes. Place fat pieces and liquid into a food processor and blend until smooth. Add to beans and place beans in a large pot over medium heat. Remove ham hock and roughly cut meat into 1/2-inch cubes. Preheat oven to 300 degrees. In a 6-quart crockery casserole, lay 1/3 of the bean pork mixture. Sprinkle with ham hock pieces and cover with 1/3 of bean pork mixture. Lay duck pieces over beans. Sauté Toulouse sausages in a non-stick pan until golden brown and lay, still hot, over duck and beans. Place remaining beans over everything and add remaining cup of stock. Sprinkle with bread crumbs and bake 1 to 1 1/2 hours until crispy golden brown on top and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A22)