Confit of Toulouse sausages and duck cooked with red wine-flavored beans (Confits dans les haricots au madiran) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 320) by Paula Wolfert

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Notes about this recipe

  • Stephenn31 on March 27, 2023

    Excellent! Great for a cold winter day. I cooked it in a slow cooker instead of the oven and it worked really well

  • metacritic on December 24, 2020

    This is the mainstay of our Xmas dinner ... a glorious mainstay, to be sure, which warrants and receives endless praise. My only note is that the beans often need an extra hour or more of cooking - closer to five hours than the 3.5 she call for, and the dish needs plenty of salt. Also, I've always substituted pancetta for salt pork.

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