| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Drink, Food & | 2 | Servings | |
INGREDIENTS
| 1 | Breast of Barbary Duck | |
| 2 | oz | Carrots, Batons |
| 6 | Shallots, skinned | |
| 4 | Spring Onions | |
| 1 | T | Parsley |
| 1 | pn | Thyme |
| 1 | Bay Leaf | |
| 1 | t | Garlic Puree |
| 1 | T | Oil |
| 5 | Water | |
| 1 | Pinches salt | |
| 1 | Cannellini Beans |
INSTRUCTIONS
Skin the duck, cut into chunks the size of a walnut and cook in a little bit of oil. Add carrots and shallots and a pinch of salt. Add some water to moisten and stir. Turn the heat down and put the lid on to simmer. After 10 minutes, add spring onions, sprigs of parsley, thyme, a squirt of garlic puree and a bayleaf. Give it a stir and put the lid back on for 5 minutes more. Drain and rinse one tin of cannellini beans. Put the beans into an earthernware gratin dish - add the duck, vegetables and juices and put back into the oven for a further 5 minutes to blend the flavours. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“God cares”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 925
Calories From Fat: 72
Total Fat: 8.3g
Cholesterol: 0mg
Sodium: 291.8mg
Potassium: 4028.3mg
Carbohydrates: 201.4g
Fiber: 38.6g
Sugar: 93.9g
Protein: 30.1g