Soak the beans in cold Water overnight. Drain, and simmer them in lightly salted water until just tender. Drain again, reserving the liquid, and place them in a casserole.

Dredge the pieces of duck with seasoned flour. Try out the salt pork in a skillet till crisp. Place the bits of pork in the casserole with the beans and brown the duck quickly in the pork fat. Transfer the duck to the casserole.

Add the onion, basil, pepper, and mustard. Work the pieces of duck down into the casserole so that the beans cover them; do not crush the beans. Add boiling water or bean liquid just to cover, cover the casserole, and place in a 350°F oven. Cook until the duck and beans are well done - 1-1/2 to 2 hours. Add more water if necessary, but when done, the casserole should not have too much liquid.

This would be excellent with some buttered turnips and an endive and beet salad.