If you love duck, try this wholesome and balanced French duck and bean stew recipe.
Preheat the oven to 150°C/300°F/gas mark 2.
For the confit duck, place the duck legs in a large ovenproof dish with a lid and cover with the duck fat.
Add the bay leaves and thyme, cover and cook in the oven for 3 hours until the duck is very tender.
For the bean stew, place a large non-stick frying pan over medium heat. Add the olive oil, onions, garlic and mushrooms and cook for 5 minutes until softened. Add the beans and tomatoes and stir in the tomato purée. Bring to the boil and cook over medium heat for another 5 minutes, then stir in the parsley.
Carefully remove the confit duck legs from the dish and drain on paper towel. Place a non-stick frying pan over high heat, add the duck legs and fry until browned and crispy. Season with salt and pepper and serve with the bean stew.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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