Bean oven pot with duck legs

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Soak the beans in 1 l cold water overnight. Peel onions and dice them coarsely. Peel, wash and cut carrots into large pieces. Wash and dry duck legs and season with salt and pepper. Heat the oil in a frying pan. Fry the legs in two portions while turning them.

2. 2

   Take them out. Sauté onions and carrots in hot frying fat. Add tomato paste and marjoram, sweat briefly and deglaze with stock. Add beans and soaking water and bring to the boil. Place the legs of duck on top and cover and braise in the preheated oven on the lower shelf (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/2-1 3/4 hours. For the crust, coarsely crumble the toast bread with your hands. Melt butter, mix with crumbs and sugar. Remove the legs from the roaster approx. 30 minutes before the end of the roasting time. Season beans with salt and a little pepper. Put the legs back on the beans. Sprinkle butter crumbs over them and braise open to the end.

3. 3

   For the crust, coarsely crumble the toast bread with your hands. Melt butter, mix with crumbs and sugar. Remove the legs from the roaster approx. 30 minutes before the end of the roasting time. Season beans with salt and a little pepper. Put the legs back on the beans. Sprinkle butter crumbs over them and braise open to the end. Wash parsley, shake dry and cut into strips except for a little garnish. Sprinkle bean oven dish with parsley and garnish

4. 4

   Waiting time 12 hours

Nutrition Facts

KCAL
890 kcal

CARBS
46 g

FATS
51 g

PROTEINS
63 g