Bean pot with legs of duck

Name: Bean pot with legs of duck
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 350 g dried white beans; 1 collar Soup Greens; 2 Garlic cloves; 1 baby onion; 50-75 g streaky smoked bacon; 4 Leg of duck (approx. 300 g each); 7-10 Tbsp salt, white pepper, 1 tablespoon of oil; 1 TABLESPOON Tomato paste; 1 Vegetable broth; 1/2 bunch/pot of parsley and thyme; 3-4 Tbsp Breadcrumbs; 1 TABLESPOON clarified butter

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

350 g dried white beans
1 collar Soup Greens
2 Garlic cloves
1 baby onion
50-75 g streaky smoked bacon
4 Leg of duck (approx. 300 g each)
7-10 Tbsp salt, white pepper, 1 tablespoon of oil
1 TABLESPOON Tomato paste
1 Vegetable broth
1/2 bunch/pot of parsley and thyme
3-4 Tbsp Breadcrumbs
1 TABLESPOON clarified butter

Directions

1
Soak the beans in cold water overnight. Then drain them
2
Clean or peel, wash and chop the soup greens. Peel garlic and onion, dice finely. Dice bacon. Wash, dry and season the legs. Heat the oil in a large pot. Brown the legs in it all around, take them out. Leave the bacon in the frying fat until crispy
3
Add onion, garlic and soup vegetables and fry. Sweat tomato paste with. Add beans. Deglaze with broth and bring to the boil. Put the legs on top and simmer covered for about 50 minutes. Afterwards degrease if necessary, season and fill into a roasting pan or a large fireproof dish
4
Wash herbs and, except for one thing, chop. Mix with bread crumbs and sprinkle over the stew. Spread fat in flakes on top. Bake in a hot oven (electric cooker: 175 °C / fan-assisted oven: 150 °C / gas mark 2) for about 1 hour. Garnish with the rest of the herbs