Beans, smoked bacon and partridge confit

250 g of smoked bacon, unsliced

1 onion, coarsely chopped

4 garlic cloves – La Vraie Ferme

4 tablespoons of tomato paste

2 tablespoons of dry mustard

4 tablespoons of molasses

1 cup of white wine – Domaine des Ducs

2 tablespoons of coarse salt

1 teaspoon of black pepper, crushed

2 or 3 bay leaves

Allspice

Method                  

• Rub the partridge supremes with coarse salt, bay leaves and crushed black pepper.
• Let them brine in the refrigerator for 2 hours minimum.
• Remove the excess salt from the supremes and cook slowly in goose fat for one hour. Set aside.
• Soak the white beans for 8 to 10 hours, or blanch them.
• Drain the beans.
• Cut the smoked bacon in cubes and cook over medium heat.
• Add all the other ingredients but the supremes, and half the goose fat that was used to cook the supremes.
• Cover with water.
• Put in the oven, 150^o C (300^o F) for 3 hours and 30 minutes.
• Add the supremes 1 hour before the end of the cooking time.
• Add water as required.