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Broad bean stew with
goose confit
Cooking in the Pyrenees is very generous and uses rich ingredients, as in
this recipe where broad beans are enriched with bacon and goose confit.
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Ingredients
-
6 goose thighs from
the confit
-
600 g shelled broad
beans
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150 g cured pork
shoulder
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100 g ham
-
10 small onions
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2 sage leaves
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salt, pepper
Procedure
- Put a tablespoon of fat from the confit in a
frying pan and brown the onions, the pork and diced ham.
- When the ingredients are nicely browned add the broad beans,
Add some hot water and sage leaves. Add a little salt, pepper and simmer for an
hour.
- A quarter of an hour before the end
of the cooking, heat the goose confit in a separate pan.
How to Serve :
Serve the confit
accompanied with the broad beans stew.
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French Food
French
Recipes
French Dishes
Poultry Recipes
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