Classic French Duck and Beans

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Classic French Duck and Beans
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Health Score:
5,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
6 h.
Preparation
Calories:
2035
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,035 kcal(97 %)
Protein40.48 g(41 %)
Fat185.56 g(160 %)
Carbohydrates51.18 g(34 %)
Sugar added0 g(0 %)
Roughage14.57 g(49 %)
Vitamin A48.81 mg(6,101 %)
Vitamin D0.08 μg(0 %)
Vitamin E4.69 mg(39 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.07 mg(6 %)
Niacin10.71 mg(89 %)
Vitamin B₆0.17 mg(12 %)
Folate11.3 μg(4 %)
Pantothenic acid0.21 mg(4 %)
Biotin1.69 μg(4 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C19.41 mg(20 %)
Potassium177.82 mg(4 %)
Calcium141.77 mg(14 %)
Magnesium19.23 mg(6 %)
Iron8.44 mg(56 %)
Iodine0.75 μg(0 %)
Zinc0.47 mg(6 %)
Saturated fatty acids50.64 g
Cholesterol257.63 mg

Ingredients

for
4
Ingredients
4 large duck legs
3 tablespoons coarse salt
1 teaspoon Black pepper (crushed)
4 sprigs thyme
3 ¼ cups Goose fat
For the beans
1 ½ cups dried Flageolet beans (soaked in water overnight)
1 small onion
5 cloves garlic (sliced)
2 cloves
cup Bacon (cut into strips)
2 bay leaves
4 sprigs thyme
2 tablespoons olive oil
4 sprigs parsley
How healthy are the main ingredients?
garlicolive oilthymeparsleysaltonion

Preparation steps

1.
Wash the duck legs under cold running water and pat dry. Pick the thyme leaves from the stalks. Put the duck legs into a deep tray and scatter with salt, pepper, garlic and thyme. Cover closely and leave to stand in the refrigerator overnight. Put the goose fat into a pan and heat until it melts.
2.
Shake off the seasonings, put the duck legs into an ovenproof pot, skin side down, and pour the hot goose fat over them. Put on the lid and cook in an oven preheated to 150°C | 300F | gas 2 for 2 hours 15 minutes. Then take out of the oven and leave to cool in the fat (They will keep in the fridge for 2-3 days).
3.
For the beans, drain and rinse the beans, then drain well and put into a pan. Peel the onion and garlic. Slice the onion and press one of the cloves of garlic. Add to the beans with the sliced onion. Add the bacon and approximately 850 ml water. Add the bay leaves and cloves and cook for about 20 minutes.
4.
Wash the parsley, shake dry and pick the leaves from the stalks.
5.
Season the beans with salt and pepper and add the oil, parsley and the rest of the garlic, finely chopped. Check the seasoning.
6.
Take the duck legs out of the fat and fry/heat in a non-stick frying pan for 5-8 minutes.
7.
Spoon the beans on to plates, place a duck leg on each portion and serve hot.