Bean and fennel pot with duck

Name: Bean and fennel pot with duck
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Leg of duck (400 g each); 1 Onion; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth (instant); 1 (approx. 250 g) Fennel Tuber; 1 can(s) (850 ml) white bean kernels with vegetables; 1 glass (380 ml) Tomato sauce with olives and mushrooms "Toscana; 7-10 Tbsp dried thyme

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Leg of duck (400 g each)
1 Onion
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth (instant)
1 (approx. 250 g) Fennel Tuber
1 can(s) (850 ml) white bean kernels with vegetables
1 glass (380 ml) Tomato sauce with olives and mushrooms "Toscana
7-10 Tbsp dried thyme

Directions

1
Remove duck meat from skin and bone, wash and cut into pieces. Peel and chop the onion. Heat oil in a pot. Brown meat and onion in it. Season with salt and pepper. Pour broth over it, bring to the boil and cook for 30-40 minutes.
2
Clean the fennel, put some green aside. Wash the fennel and cut into strips. Add the beans, fennel and tomato sauce about 15 minutes before the end of the cooking time. Season to taste with thyme. Arrange on plates and garnish with fennel green