Recipe: Cocotte of Duck Gizzards and Rustic Bacon

Name: Cocotte de gésiers de canard et lard paysan
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 portions
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 lardons400 g de haricots blancs écossés50 g d'olives vertes concassés2 échalotes juste épluchées2 gousses d'ail dégermées et écrasées4 belles pommes de terre charlotte épluchéesthym laurierun peu de graisse de canardgros sel, sel fin et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 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.

Gésiers Gésiers de canard Basse température