| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food &, Drink |
2 |
servings |
INGREDIENTS
| 1 |
|
Breast of Barbary Duck |
| 2 |
oz |
Carrots; (Batons) |
| 6 |
|
Shallots; skinned |
| 4 |
|
Spring Onions |
| 1 |
tb |
Parsley |
| 1 |
pn |
Thyme |
| 1 |
|
Bay Leaf |
| 1 |
ts |
Garlic Puree |
| 1 |
tb |
Oil |
| 5 |
fl |
Water |
| 1 |
|
Pinches salt |
| 1 |
cn |
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:
“To dyslexic atheist: There is a dog”