Duck stew au gratin with beans
easy
135 mins
135 mins
Ingredients
- 350 g dried white beans
- 1 baby onion
- 7-10 Tbsp (approx. 275 g)
- 1 collar Soup Greens
- 7-10 Tbsp (approx. 375 g)
- 2 Garlic cloves
- 75 g streaky smoked bacon
- 1 Tomato
- 4 Duck legs
- 7-10 Tbsp (à ca. 300 g)
- 2 TABLESPOONS Oil
- 1 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 1/2 bunch Parsley
- 1/2 bunch Thyme
- 1 disc (approx. 50 g) White bread
- 20 g Butter
- 7-10 Tbsp Parsley and thyme
Directions
- 1
Soak the beans in cold water overnight. Peel and roughly chop the onion. Clean and wash the soup greens, cut the leek into slices and dice the rest of the vegetables. Peel garlic and chop finely. Dice bacon. Pour the beans onto a sieve and drain.
- 2
Clean, wash and chop the tomato. Wash duck legs and pat dry with kitchen paper. Heat the oil in a roasting pan, fry the duck legs in it thoroughly all around, take them out and put them aside. Add bacon to the hot oil and drain. Add onions, garlic and soup vegetables and fry. Add beans and tomato, deglaze with broth and season with salt and pepper. Place legs of duck on top and simmer over medium heat for about 50 minutes. In the meantime, wash the herbs and pat dry. Chop parsley finely, pluck thyme leaves from the stalks. Crumble the bread finely. Mix the herbs and bread and pour over legs and beans. Spread butter in flakes on top.
- 3
Place legs of duck on top and simmer over medium heat for about 50 minutes. In the meantime, wash the herbs and pat dry. Chop parsley finely, pluck thyme leaves from the stalks. Crumble the bread finely. Mix the herbs and bread and pour over legs and beans. Spread butter in flakes on top. Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. Remove from the oven and serve garnished with parsley and thyme
- 4
(100 g duck fat removed.)
Nutrition Facts
820 kcal
59 g
42 g
75 g
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