White beans with duck gizzards and golden potatoes
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 26 tags
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Dried white beans dried; soak for 12 hours 300 g
- Confit duck gizzards fully cooked, fat drained 240 g
- Potato peeled 300 g
- Onion peeled 160 g
- Carrot peeled 120 g
- Leek trimmed 150 g
- Garlic peeled 6 g
- Cherry tomatoes 16 small 240 g
- Tomato ripe 300 g
- Extra virgin olive oil 20 g sauce and 25 g potatoes 45 g
- Water 1500 g soaking, 1800 g cooking 3300 g
- Parsley chopped 5 g
- Salt adjust to the confit product 3 g
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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. 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. 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. Uncover and brown for 5 minutes. Add the drained sliced duck gizzards and halved cherry tomatoes; 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.
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