Landaise duck stew

Etape 1 /6

Prepare the ingredients.

• 4 Confit duck legs
• 200g Smoked sausages
• 1 Onion, cut into quarters and studded with cloves
• 150g Carrots, peeled and cut into 4-5 cm chunks
• 300g Potatoes, peeled and cut into pieces
• 200g Small turnips, peeled, cut in half widthways and then in four
• 300g Cooked tarbais beans (or other white beans)
• 2tbsp Parsley, washed and chopped
• 1 Bouquet garni
• 600ml Water

Etape 2 /6

Peel and cut the carrots into 4-5 cm chunks.

• 150g Carrots, peeled and cut into 4-5 cm chunks

Etape 3 /6

Wash and chop the parsley.

• 2tbsp Parsley, washed and chopped

Etape 4 /6

Put the vegetables, then sausages, beans and bouquet garni in the pan. Add the water. Season. Put the legs on top.

• 200g Smoked sausages
• 1 Onion, cut into quarters and studded with cloves
• 150g Carrots, peeled and cut into 4-5 cm chunks
• 300g Potatoes, peeled and cut into pieces
• 300g Cooked tarbais beans (or other white beans)
• 1 Bouquet garni
• 600ml Water

Etape 5 /6

Pressure cooking.

Etape 6 /6

Bone the legs. Flavour the cooking juices with parsley. Serve everything together.

• 4 Confit duck legs
• 2tbsp Parsley, washed and chopped