Duck and White Bean Stew
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(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
9 h.
Preparation
Ingredients
for
4
- Ingredients
- 4 duck legs
- 2 thinly sliced, lean Pork belly (diced)
- 1 onion (chopped)
- 2 garlic cloves (crushed)
- 1 carrot (sliced)
- 1 yellow pepper (deseeded and sliced)
- 2 Tbsps all-purpose flour
- 2 cups canned Tomatoes
- ⅞ cup Red wine
- ⅜ cup chicken stock
- salt
- peppers
- 4 cups canned navy bean (haricot)
- ⅔ cup Garlic Sausage (diced)
- 1 Bouquet garni
Product recommendation
Normal Cooking: Follow the recipe from step 2 to the end of step 6, using a casserole dish instead of a slow cooker pot. Cook uncovered for about 2 hours 160C|300F|gas 2, until the duck is very tender.
Preparation steps
1.
Preheat the slow cooker if necessary – see manufacturer’s instructions.
2.
Heat a frying pan (skillet) and fry the duck legs until browned all over. Remove from the pan. pour off all but 1 tbsp fat from the pan.
3.
Add the pork and onion to the pan and cook for 5 minutes until lightly browned. Add the garlic, carrot and pepper and cook for 2 minutes.
4.
Stir in the flour, followed by the tomatoes, wine, stock, salt and pepper. Bring to a boil, stirring.
5.
Put half the beans into the slow cooker pot. Place the duck legs, garlic sausage and bouquet garni on top.
6.
Add the remaining beans, then pour in the tomato mixture.
7.
Cover and cook on low for 8-9 hours.
