Confit Goose Stew

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Confit Goose Stew
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Health Score:
6,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
4 h. 20 min.
Preparation
Calories:
1000
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,000 kcal(48 %)
Protein61.65 g(63 %)
Fat67.09 g(58 %)
Carbohydrates35.24 g(23 %)
Sugar added0 g(0 %)
Roughage8.13 g(27 %)
Vitamin A36.67 mg(4,584 %)
Vitamin D0.72 μg(4 %)
Vitamin E1.64 mg(14 %)
Vitamin B₁0.69 mg(69 %)
Vitamin B₂0.63 mg(57 %)
Niacin19.37 mg(161 %)
Vitamin B₆0.73 mg(52 %)
Folate98.84 μg(33 %)
Pantothenic acid2.5 mg(42 %)
Biotin1.95 μg(4 %)
Vitamin B₁₂1.06 μg(35 %)
Vitamin C7.27 mg(8 %)
Potassium1,031.62 mg(26 %)
Calcium130.8 mg(13 %)
Magnesium104.61 mg(35 %)
Iron7.7 mg(51 %)
Iodine0.75 μg(0 %)
Zinc5.86 mg(73 %)
Saturated fatty acids23.11 g
Cholesterol186.31 mg

Ingredients

for
4
Ingredients
18 ounces navy bean (soaked overnight in water)
2 ½ ounces Pork rind (diced)
4 ½ ounces smoked, fatty Bacon (diced)
2 tablespoons Goose fat (or olive oil)
1 onion (roughly chopped)
2 sprigs thyme
1 pinch ground cloves
2 bay leaves
12 ounces Garlic Sausage (thickly sliced)
12 ounces preserved Goose (confit d'oie)
2 cloves garlic
salt
peppers
How healthy are the main ingredients?
garlicthymeonionclovessalt

Preparation steps

1.
Heat the oven to 150°C (130° fan) 300°F gas 2.
2.
Drain the beans and place in a pan of fresh cold water, then bring to a boil and cook for 5 minutes. Drain well.
3.
Tip the beans into a large pan. Add the diced pork rind and bacon and cover with fresh cold water. Bring to a boil and cook for 10 minutes. Drain the beans, rind and bacon.
4.
Heat the goose fat or olive oil in a large flameproof casserole dish and cook the onion and garlic for 5 minutes. Add the thyme, cloves and bay leaves and continue cooking slowly for another 5 minutes. Add the sausage and cook until lightly browned.
5.
Remove as much fat as possible from the confit goose and add the goose pieces to the pan with the blanched beans, diced pork rind and bacon. Pour in enough water to cover all the ingredients, then bring to a boil and skim off the scum. Season to taste with salt and pepper.
6.
Cook uncovered in the oven for 2-4 hours, stirring now and then. When the cassoulet is cooked, the beans will be soft and creamy in texture and the juices will have thickened. The actual cooking time depends on the beans you've used and your oven. If the cassoulet looks as if it’s drying out during cooking, add more water.
7.
Garnish with lettuce leaves.