John Myers
Contents
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Ingredients
- 400 g White beans
- 4 stems Thyme
- 2 Bay leaves
- 800 g Canned tomatoes chopped
- 50 g Carrot
- 50 g South Tyrolean bacon
- 50 g Kabanossi
- 1 Red Onion
- 2 Garlic cloves
- 1 tsp Thyme dry
- 2 tsp Chicken broth instant
- 100 ml Water
- 250 ml White wine
- Salt
- Pepper from the grinder
- 2 tbsp Olive oil
- 4 Duck legs approx. 350 g
Instructions
- Cover the beans in the pot with water and let them soak overnight. Then drain and fill up with fresh water. Wash the thyme, shake dry and add to the beans together with the bay leaves. Bring to the boil and, with the lid halfway on, cook over low to medium heat for about 1 1/4 hours, not until tender.
- Wash and pat dry the duck legs and rub with salt and pepper. Heat 2 tablespoons of oil in a casserole and fry the legs all over over high heat. Take out, set aside. Pre heat the oven to 180 degrees celcius.
- Dice the bacon. Cut the kabanossi into thin slices. Peel the onion, garlic and carrot, dice finely, sauté the bacon, kabanossi and vegetables in the frying fat. Add the chopped tomatoes and their juice, simmer uncovered for about 10 minutes over medium heat. Add beans. Top up with white wine and water, season with the instant chicken stock and 1 teaspoon thyme.
- Put the beans, tomatoes and vegetables in a baking dish, place the duck legs on top and cook in the preheated oven for approx. 90 minutes.
- Baguette bread or roasted potatoes go well with this.
Nutrition
Serving: 100gCalories: 144kcalCarbohydrates: 1.1gProtein: 2.8gFat: 10.7g
