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Photo : P. BOILLAUD |
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Preparation : 30 minutes. Cuisson : 50 minutes
400 gr Label Rouge and IGP
Tarbais Haricots, 500 gr duck foie gras, 1 piece of pork rind,
1 carrot, 1 turnip, 1 onion, 4 cloves, 1 sprig of thyme, 1 clove
of garlic, salt and pepper, 4 tbsp breadcrumbs.
Preparation :
Put the Tarbais Haricots, pork rind, carrot (peeled and thickly
sliced), turnip (peeled and cut into matchsticks), the onion
studded with cloves and the thyme into a stewpot. Barely cover
with cold water. Bring to the boil and simmer for 25 minutes
if using fresh haricots, 40 minutes for dry ones. Add salt halfway
through the cooking time.
Remove the beans from the heat. Take out thyme, onion and cloves,
carrot and turnip. Adjust the seasoning and set the stew aside
in a warm place.
Cut the foie gras in 1 cm slices. Salt and pepper both sides.
Place and turn the slices in a hot non-stick frying pan for
30 seconds altogether, just long enough to ensure they are golden
brown.
Rub the bottom of an ovenproof earthenware dish with garlic,
then pour in the goose fat from the frying pan. Cover with a
layer of haricots, then half the foie gras slices. Repeat the
two layers. Top with remaining beans.
Scatter breadcrumbs over and brown for 7 or 8 minutes in a pre-heated
over (180°C). Serve immediately.
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RECIPES : 