Boil 2 cups navy beans several hours in at least 4 cups water seasoned with salt, pepper, and bacon or ham until tender. Add a bay leaf and remove it when beans are tender. This will make about 4 cups cooked beans.

Cut diving duck into pieces as you would a frying chicken and season with salt and pepper. Put 2 tablespoons cooking oil and a pinch of parsley and thyme in a heavy skillet and brown duck pieces. Rub casserole with garlic and oil. Line casserole bottom with layer of beans, then a layer of duck, another layer of beans, etc. Add 1 cup bean stock or water and cook at 300 degrees for 1 1/2 hours in oven.