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A rich, slow-cooked casserole originating from the south of France, featuring white beans, various pork cuts, sausages, and duck confit topped with a crispy, golden breadcrumb crust.
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Soak beans overnight and simmer them with stock, pancetta, and aromatics for 45 minutes. → Brown the fresh pork and sausages; prepare a breadcrumb topping mixed with duck fat and butter. → Sauté mirepoix with tomato paste and white wine to create the flavor base. → Assemble beans, vegetables, and meats in a deep pan, cover with stock and breadcrumbs. → Bake for 2 hours, rehydrate with more stock, and bake for 45 more minutes until crispy.
Soak beans overnight and simmer them with stock, pancetta, and aromatics for 45 minutes. → Brown the fresh pork and sausages; prepare a breadcrumb topping mixed with duck fat and butter. → Sauté mirepoix with tomato paste and white wine to create the flavor base. → Assemble beans, vegetables, and meats in a deep pan, cover with stock and breadcrumbs. → Bake for 2 hours, rehydrate with more stock, and bake for 45 more minutes until crispy.
A rich, slow-cooked casserole originating from the south of France, featuring white beans, various pork cuts, sausages, and duck confit topped with a crispy, golden breadcrumb crust.
Soak the dried white beans in cold water overnight. Drain and rinse before using.
Place the beans in a large pot with chicken stock, diced pancetta, duck bones (removed from confit), and the bouquet garni. Bring to a simmer and cook for 45 minutes until beans are about 90% tender.
In a separate skillet, brown the fresh pork chunks (seasoned with salt and pepper) and sausages over medium-high heat. Remove meats and set aside, keeping the rendered fat in the pan.
Tear the duck confit meat into bite-sized pieces. Render the duck skin and fat in the skillet, then mix the resulting oil with melted butter, breadcrumbs, fresh parsley, and a splash of bean cooking liquid to create a damp-sand textured topping.
In the same skillet used for the meats, sauté the diced onion, carrot, and celery until softened. Stir in tomato paste, cook for a few minutes to caramelize, and deglaze with white wine.
Always reserve the bean cooking liquid (stock); it's essential for rehydrating the dish during and after baking.
Tarbais beans are highly recommended because they hold their shape during the long cooking process while remaining creamy.
The 'poke-poke' technique with the breadcrumbs creates more surface area for the fat to sizzle and the crust to become crunchier.
Nestle the sausages deep into the beans to keep them juicy while the top browns.
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