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Beans, smoked bacon and partridge confit

Chef Michel Gagnon, Consultant, Val-d’Or

4 portions

Preparation and cooking time: 5 hours

Soaking time: 8 to 10 hours

4 partridge supremes, with bone
1 lb of goose fat1 lb of white beans

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



  • 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, 150o C (300o F) for 3 hours and 30 minutes.
  • Add the supremes 1 hour before the end of the cooking time.
  • Add water as required.