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

  • herb bouquet
  • garlic
  • onions
  • tomato paste
  • pork fat
  • chicken stock
  • red wine
  • duck fat
  • white beans
  • confit duck
  • Toulouse sausages
  • pork rind
  • baby white onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.