Instructions
- Preheat oven to 325°F (163°C).
- Drain and rinse the soaked Beans.
- In a large Dutch oven, cook Pancetta until crispy. Remove and set aside.
- Add Duck Confit to the Dutch oven and brown on all sides. Remove and shred the meat, discarding the skin and bones.
- Sauté Aromatics in the rendered fat until softened, about 10 minutes.
- Add Tomato Paste and cook for 2 minutes, stirring constantly.
- Deglaze the pot with Red Wine, scraping up any browned bits. Reduce by half.
- Add Chicken Stock, Sherry Vinegar, and Herbes de Provence. Bring to a simmer.
- Add the Beans and shredded Duck Confit to the pot. Bring back to a simmer, then cover and transfer to the oven.
- Bake for 3-4 hours, or until the beans are tender and creamy. Stir occasionally, adding more stock if needed.
- Stir in the cooked Pancetta before serving.
