Gratin de canard confit et haricots blancs

Name: Gratin de canard confit et haricots blancs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Duck confit (from 2 legs); 100 g smoked bacon in one piece; 1 Garlic clove; 200 g Carrot; 1 big onion; 100 g strained tomatoes; 1 TEASPOON dried chopped thyme; 2 tin(s) (425 g each) white beans; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 TABLESPOONS Breadcrumbs; 15 g soft butter; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Duck confit (from 2 legs)
100 g smoked bacon in one piece
1 Garlic clove
200 g Carrot
1 big onion
100 g strained tomatoes
1 TEASPOON dried chopped thyme
2 tin(s) (425 g each) white beans
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 TABLESPOONS Breadcrumbs
15 g soft butter
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Warm the duck confit, put it in a sieve, drain it and collect the fat. Cut the bacon into small cubes. Peel garlic and chop finely. Peel and finely dice the carrot. Peel and finely dice the onion
2
Heat 2 tablespoons of duck fat in a frying pan. Brown the bacon and carrot in the duck fat. Add onion and garlic and fry for about 2 minutes. Add tomatoes and thyme and simmer for about 10 minutes. Add some water if necessary. Put the beans in a sieve, rinse under cold water and add to the tomato sauce. Let the sauce simmer for 3-4 minutes, season with salt, pepper and paprika
3
Spread half of the bean sauce into 4 small greased ramekins. Place the duck meat on top. Spread the rest of the beans on the meat. Mix breadcrumbs and butter and sprinkle over the meat. Bake gratin in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-30 minutes until golden brown. Garnish with parsley before serving