White beans with duck and salted Pork
Here is a classic comforting grandmother recipe, grandma Tremblay's Bean and Duck, prepared with a whole duck and served with our homemade ketchup.
|Prep time: About 15 minutes + 8 h to overnight soaking time|
|Cooking time: 3h|
|Servings or yield: For 6 to 8 people|
|Difficulty level: Easy|
|1 whole Duck, cut in 4 (2 legs, 2 breasts)|
|4 cup (before soaking) white beans (flageolets)|
|4 big slices of salted pork cut in cubes|
|2 to 3 cup chicken broth|
|1 kombu leave, optional|
|1 tbsp. lemon juice or vinegar optional (see note and tips)|
|1 minced onion|
|5 minces garlic cloves|
|2 tbsp. currant jelly or homemade ketchup (see recipe)|
|¼ cup maple syrup|
|1 tbsp. Dijon mustard|
|Fresh pepper to taste|
|Sunflower Shoots or other for garnish|
Rinse beans several times then submerge with filtered water. Add lemon juice or vinegar, kombu leave and soak 8 hours or overnight. Drain.
Preheat oven to 275˚F.
Mince onion and garlic. In a non-stick frying pan, cook onions 1 to 2 minutes over high heat. Add garlic and cook another minute. Set aside.
Cut slated pork in big cubes. In a small pan, roast salted pork over high heat until golden brown, 3 to 4 minutes, set aside.
In a big stew pot; add drained beans kombu leave, onion, garlic and pork. Add maple syrup, Dijon mustard and currant jelly or fruit ketchup. Add Duck legs and breasts, chicken broth and fresh pepper to taste. Push duck legs deepers in beans..
Cover and bake in oven 1 hour at 275˚F and 2 hours at 225 ˚F.
Serve in big bowls, garnish with sunflower shoots and fruit ketchup and enjoy!