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: Haricots écossés et concassée d'olives vertesPlat convivial automnal ,facile et gourmand. Comme je vous l'avais préconisé , je l'ai préparé avec une barquette d' haricots frais conservée dans mon congélateur.; 300 g de gésiers de canard (mulard si possible) bien nettoyés.; 300 g lard fumé paysan coupé en gros lardons; 400 g de haricots blancs écossés; 50 g d'olives vertes concassés; 2 échalotes juste épluchées; 2 gousses d'ail dégermées et écrasées; 4 belles pommes de terre charlotte épluchées; thym laurier; un peu de graisse de canard; gros sel, sel fin et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (3 reviews) Meat

Prep 15 min

Cook 120 min

Total 2h15

Servings 4 serv.

Ingredients for 4 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 of duck gizzards (mulard if possible) well cleaned.
300 g smoked rustic bacon cut into large lardons
400 g of shelled white beans
50 g 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