Twist the sausages in the middle and cut to create 8 smaller sausages.

Cut the meat except the duck legs into 2 cm cubes.

Peel and finely slice the onions, carrots and garlic.

Trim and finely slice the celery.

Drain the beans, reserving the juice.

Lift the Cooking Chef head and fit heat guard.

Fit the Stir tool and assist clip to the machine.

Attach the Mixer bowl to the machine.

Add Ingredients 1 (oil) into the Mixer bowl, fit the splash guard.

Heat at 140ºC on speed 1.

Add Ingredients 2 (sausage) to the bowl.

Cook on speed Stir 1 for about 5 minutes or until browned.

Remove the sausages from the Mixer bowl and reserve.

Add Ingredients 3 (lamb fillet) to the bowl.

Cook on speed Stir 1 for about 5 minutes or until browned.

Remove the lamb from the Mixer bowl and reserve.

Add Ingredients 4 (pork belly) to the bowl.

Cook on speed Stir 1 for about 5 minutes or until browned.

Remove the pork belly from the Mixer bowl and reserve.

Add Ingredients 5 (pork shoulder) to the bowl.

Cook on speed Stir 1 for about 5 minutes or until browned.

Remove the pork shoulder from the Mixer bowl and reserve.

Add the first item of Ingredients 6 (oil) into the Mixer bowl.

Heat at 140ºC on speed 1.

Add the rest of Ingredients 6 (onion, carrot, celery, garlic, purée) into the bowl.

Cook on speed Stir 2 for 12 about minutes.

Add the first item of Ingredients 7 (wine) into the bowl.

Cook on speed Stir 2 for about 3 minutes or until reduce by half.

Add the remaining item of Ingredients 7 (bouquet garni, bean liquid, tomatoes, water, seasoning) into the bowl.

Transfer the reserved meat into the bowl.

Cook on speed Stir 3 for 10 minutes.

Reduce the temperature to 100°C and cook for 1 hour, 30 minutes

Remove the Stir tool and the bouquet garni.

Add Ingredients 8 (duck legs) and the reserved haricot beans into the Mixer bowl.

Cook at 140°C on speed 3 for about 10 minutes.

Serve.