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Ingredients
Hearty Bean Stew with Duck
- Ingredients
- 300 grams white Beans (dried)
- 2 onions
- 2 cloves
- 1 bay leaf
- 1 Herb bouquet
- 1 carrot
- 4 Tomatoes
- 2 garlic cloves
- 250 grams Lamb shoulder (diced)
- 250 grams Pork belly (diced)
- 4 thyme
- salt
- peppers
- 250 grams Sausage
- 2 Goose thighs (confit)
Soak the beans overnight in cold water. Peel 1 onion and mix with cloves and bay leaf. Add together to the beans along with the bunch of herbs and peeled carrots in a pot. Rinse the tomatoes, remove the stalks and roughly chop. Add to the beans a clove of peeled garlic. Cover with water and cook for about 1.5-2 hours until soft. Possibly pour some more water and skim the foam.
Preheat the oven to 160°C (approximately 325°F). Meanwhile, peel 1 clove garlic and 1 onion and finely chop. Mix the lamb and pork in 2 tbsp hot goose (from confit) and saute until brown. Add the onion and garlic and saute briefly. Then deglaze with a little bean water, add thyme, cover and simmer about 1 hour. Place the sausage in 1 tablespoon of hot oil and saute until brown. Then take the onion, the bunch of herbs, carrot and garlic from the beans and season with salt and pepper. Also season meat to taste and place everything in a casserole dish. Fill with half of the beans, place in the meat, sausages and goose legs and finish with the remaining beans. Bake in preheated oven for about 1.5 hours. Stir every 30 minutes carefully. Then serve immediately.