Soissons Bean Stew with Sausage and Duck Confit
Main course
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Cook Time
3 h
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
This hearty Soissons bean stew is an absolute must for cold days! I especially like to make it in the autumn and winter, when you need something warming and hearty. The combination of the tender Soissons beans, the spicy Morteau sausage and the juicy duck confit is simply unbeatable. A dash of tomato puree provides a pleasant acidity, while the bouquet garni gives the stew a fine herbal note. This stew is perfect for a cozy family meal or a festive dinner with friends. It can be prepared well in advance and tastes even better when reheated! A true classic of French cuisine, which succeeds wonderfully in the Thermomix®.
Ingredients (16 ingredients)
-
25 g of goose or duck fat
-
125 g of 'Morteau type' sausages
-
400 g of half salt pork shoulder
-
25 g of blonde breadcrumbs
-
Coarse salt
-
Mill pepper
-
Fine salt
-
150 g of half salt pork belly
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4 piece duck confit thighs
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100 g of onions
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100 g of carrots
-
20 g of tomato puree
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2 clous of clove
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2 gousses of garlic
-
1 bouquet garni
-
400 g of Soissons beans
Preparation (9 steps)
Chop onions and carrots
Put the onions and carrots into the mixing bowl and chop for 5 sec./speed 5. Scrape everything down from the edge with the spatula.
Sauté vegetables
Add the goose or duck fat to the onions and carrots in the mixing bowl and sauté for 3 min./120°C/speed 1.
Add tomato puree and garlic
Add the tomato puree and garlic cloves and chop for 3 sec./speed 7. Then push down with the spatula.
Prepare meat and sausage
Cut the Palette de porc demi sel and the Poitrine de porc demi sel into bite-sized pieces. Cut the Saucisses 'type Morteau' into slices.
Fry the meat
Fry the cut meat and sausage in a separate pan with a little oil until lightly browned. Then add to the mixing bowl.
Add beans, spices and bouquet garni
Put the Haricots de Soissons, Clous de girofle, Gros sel, Poivre du moulin, Sel fin and the Bouquet garni into the mixing bowl. Cover with water until all ingredients are well covered.
Cook stew
Close the mixing bowl and cook for 90 min./100°C/speed 1 reverse rotation.
Add duck confit
Remove the Cuisses de canard confit from the fat and roughly pluck. After the cooking time, add to the stew and heat for a further 10 min./100°C/speed 1 reverse rotation.
Serve
Sprinkle the stew with the Chapelure blonde and serve.
Finished cooking? Great! 🎉
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Created by
Manon Bernard
3
Rezepte
0
Kochbücher
Allergens
- Gluten
- Soya
- Milk
- Sulphur dioxide and sulphites
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