Fine bean stew

Ingredients

Directions

1. 1

   Soak the beans overnight in about 1 litre of water. Wash the meat, dab dry and cut into cubes. Dice bacon finely as well. Heat clarified butter in a roaster. Leave out and take out the bacon cubes. Brown the meat cubes in the bacon fat all around and take them out. Deglaze the roast with beans and soaking water.

2. 2

   Add bay leaf and peppercorns. Let everything cook for about 1 1/2 hours. If necessary add some more water. After about 30 minutes add meat and bacon to the beans. Wash duck breast, dab dry and rub with salt and pepper. Heat the oil. Brown the duck breast in it and cook for 15 minutes at low heat. Peel and chop the onions. Clean, wash and cut the soup greens into pieces. Add the onions, soup vegetables and dried thyme to the stew after another 30 minutes and cook until done. Season to taste with salt, pepper and Worcester sauce. Take out the duck breast, let it rest for a while and cut it into slices. Wash the parsley and chop it except for something to garnish.

3. 3

   Brown the duck breast in it and cook for 15 minutes at low heat. Peel and chop the onions. Clean, wash and cut the soup greens into pieces. Add the onions, soup vegetables and dried thyme to the stew after another 30 minutes and cook until done. Season to taste with salt, pepper and Worcester sauce. Take out the duck breast, let it rest for a while and cut it into slices. Wash the parsley and chop it except for something to garnish. Crumble the bread roughly. Heat the fat in a pan. Roast the crumbs in it until golden brown. Mix in parsley. Add duck meat to the stew. Sprinkle herb crumbs over the stew and garnish with the rest of the parsley and possibly thyme

4. 4

   Crumble the bread roughly. Heat the fat in a pan. Roast the crumbs in it until golden brown. Mix in parsley. Add duck meat to the stew. Sprinkle herb crumbs over the stew and garnish with the rest of the parsley and possibly thyme

5. 5

   Per portionnca. 4570 kJ/ 1090 kcal. E 78 g/ F 60 g/ KH 57 g