18 Ingredients
  • 1 1/2 pounds haricots tarbais, pinto, fava, navy, lima, or flageolet beans, rinsed and picked over
  • 1/2 pound piece ventreche
  • 10 cloves garlic
  • 2 medium onions, halved
  • 1 carrot, coarsely chopped
  • 5 sprigs flat-leaf parsley
  • 3 celery leaves
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 5 whole cloves
  • 10 black peppercorns
  • 4 legs duck confit
  • 2 large tomatoes, peeled, seeded, and chopped
  • 3 tablespoons duck and veal demi-glace
  • Coarse salt and freshly ground black pepper
  • 4 links (8 1/2 ounces) duck and armagnac sausages, lightly browned, and halved crosswise
  • 1/2 pound fresh garlic sausage, cut into 8 slices
  • 1/4 cup duck fat, melted
Nutrition
626
31% daily value
8 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

77% 50

Saturated

83% 17

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 7

Carbs

4% 13

Carbs (net)

- 10

Fiber

16% 4

Sugars

- 6

Sugars, added

- 0

Protein

62% 31

Cholesterol

44% 132

Sodium

32% 778

Calcium

8% 78

Magnesium

14% 58

Potassium

16% 746

Iron

28% 5

Zinc

31% 3

Phosphorus

43% 298

Vitamin A

22% 198

Vitamin C

23% 21

Thiamin (B1)

34% 0

Riboflavin (B2)

38% 0

Niacin (B3)

55% 9

Vitamin B6

41% 1

Folate equivalent (total)

13% 51

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

30% 1

Vitamin D

7% 1

Vitamin E

13% 2

Vitamin K

31% 38
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