Recipe: Cocotte of Duck Gizzards and Rustic Bacon

Name: Cocotte of Duck Gizzards and Rustic Bacon
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 servings
Ingredients: Shelled Beans and Crushed Green OlivesA convivial autumn dish, easy and delicious. As I recommended to you, I prepared it with a package of fresh beans kept in my freezer.; 300 g (10.5 oz) of duck gizzards (mulard if possible) well cleaned.; 300 g (10.5 oz) smoked rustic bacon cut into large lardons; 400 g (14 oz) of shelled white beans; 50 g (1.75 oz) of crushed green olives; 2 shallots just peeled; 2 garlic cloves degerminated and crushed; 4 beautiful charlotte potatoes peeled; thyme bay leaf; a little duck fat; coarse salt, fine salt and ground pepper

By chef patrick Asfaux 5/5 (3 reviews)

Prep 15 min

Cook 120 min

Total 2h15

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

Shelled Beans and Crushed Green Olives

A convivial autumn dish, easy and delicious. As I recommended to you, I prepared it with a package of fresh beans kept in my freezer.
300 g (10.5 oz) of duck gizzards (mulard if possible) well cleaned.
300 g (10.5 oz) smoked rustic bacon cut into large lardons
400 g (14 oz) of shelled white beans
50 g (1.75 oz) of crushed green olives
2 shallots just peeled
2 garlic cloves degerminated and crushed
4 beautiful charlotte potatoes peeled
thyme bay leaf
a little duck fat
coarse salt, fine salt and ground pepper

Step-by-step directions

The evening before:
In a salad bowl pour your gizzards, salt with coarse salt add thyme and bay leaf slightly crushed, cover and into the refrigerator.

1 The next day drain your gizzards, rinse them under cold running water then dry them on a kitchen towel.

2 In a cast iron cocotte (if possible) melt your duck fat then add your gizzards and your lardons and sear them well (7 to 8 minutes) then add your shallots your garlic cloves, the thyme and the bay leaf, sweat this for 5 minutes then your beans, and the crushed olives, let them sweat for 5 minutes while stirring then moisten with cold water (or broth) bring to a boil place your potatoes and pepper only.

3 2 cooking methods are available to you: either 2 hours over your heat reduced to minimum, or overnight in the oven at 85° (low temperature).
Then take out your cocotte, test the seasoning of the beans (perhaps a little fine salt) cut your potatoes and take the opportunity to enjoy for yourself the aromas that will fill your kitchen.

Lard Gésiers de canard Haricots Plat convivial Automne