RECIPES : Tarbais Beans Cassoulet with duck foie gras
(serves 6) 


Picture : P. BOILLAUD

●-- Preparation :  30 minutes. Cooking  : 50 minutes

400 gr Label Rouge and IGP Tarbais Beans, 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 Beans, 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 beans, 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 beans, 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.

Coopérative du Haricot Tarbais - ZA Bastillac Nord - 65000 Tarbes - FRANCE
Tel : + 33 (0)562 347 676 - http://www.haricot-tarbais.com -