Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 days total180 min hands-onServes 8Hard
145 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDThree days, one clay pot, and a crust that gets broken back into the beans seven times.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Tarbais beans000 g
Duck legs000 g
Toulouse sausage000 g
Pork rind000 g
Pork shoulder000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Tarbais beans, and what happens with the wrong bean
Breaking the crust: seven times, filmed
The cassole, and what to use if you have not got one
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 30 of the 40 carry a photo of what it should look like at that moment, and 10 carry a short clip for the parts a still cannot show.
Hardest step: judging how much liquid to keep at each stage — step 24 of 40.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Guillaume Fabre watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Never adding breadcrumbs
Layering meat below beans, not on top
Topping up with hot bean liquid, never water
The bean soaking and first cooking times, and how many times the crust goes back in before it stops forming.
Written by Guillaume Fabre. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
55 people cooked it, 81% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 145 more cooks the price becomes $6.99. Your copy never does.
One payment · Yours for good · No subscription
