White beans with duck gizzards and golden potatoes
Total time14 h 35 min Preparation and possible waiting 12 h 25 min · Cooking 2 h 10 min How this time is calculated
Preparation and possible waiting: 12 h 25 min · Cooking: 2 h 10 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 14 h 35 min Preparation and possible waiting 12 h 25 min · Cooking 2 h 10 min How this time is calculated
Preparation and possible waiting: 12 h 25 min · Cooking: 2 h 10 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 27 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Method
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Soak the white beans in 1500 g water in the fridge for 12 hours. Drain, discard the water and rinse.
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Place in a saucepan with 1500 g fresh water, reserving the remaining 300 g to replace evaporation. Bring to a full boil vigorously for 30 minutes.
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Add the onion, carrot and thoroughly washed leek in large pieces, along with the salt. Reduce the heat and simmer for 60-90 minutes until the beans are tender, adding the reserved water hot as needed. Lift out the vegetables, blend with 200 g cooking liquid and return the purée to the saucepan.
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Chop the garlic and grate the tomatoes, discarding their skins. Soften the garlic in 20 g oil for a minute, add the tomato and cook for 12-15 minutes.
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Stir all this sauce into the beans and simmer for 5 minutes.
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Cut the potato into 1 cm cubes. Cook with the remaining 25 g oil in a covered frying pan over medium-low heat for 15 minutes, stirring frequently.
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Uncover and brown for 5 minutes. Add the drained sliced duck gizzards and halved cherry tomatoes.
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Cook for 5-6 minutes until everything is piping hot and the potato tender.
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Divide the beans and their sauce between four bowls. Add the potatoes, gizzards, tomatoes and all the pan juices. Finish with the parsley.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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