White beans with duck and salted Pork

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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.

White beans with duck and salted Pork

By Mammie Tremblay Meat + Poultry Print
Details
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
Ingredients
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

Preparation

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!

Tips, Tricks + Culinary ideas

What is konbu? kombu is a minerals concentrated seaweed which blooms in the cold seas.
Tip Soaking your bean in water with 1tsp. of lemon juice or vinegar and then baking with dry Kumbo will reduce the acidity and bring minerals to your beans.

Preparation steps

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1 - Rinse beans several times then submerge with filtered water.

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2 - Add lemon juice or vinegar and soak 8 hours or overnight. Drain.

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3 - Preheat oven to 275˚F. Mince onion and garlic.

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4 - In a non-stick frying pan, cook onions 1 to 2 minutes over high heat. Add garlic and cook another minute. Set aside.

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5 - Cut slated pork in big cubes.

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6 - In a small pan, roast salted pork over high heat until golden brown, 3 to 4 minutes, set aside.

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7 - In a big stew pot; add drained beans with kombu leave, onion, garlic, and pork.

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8 - Add maple syrup, Dijon mustard and currant jelly or fruit ketchup.

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9 - Add Duck legs and breasts, chicken broth and fresh pepper to taste.

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10 - Push duck legs deeper in beans.

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11 - Cover and bake in oven 1 hour at 275˚F and 2 hours at 225 ˚F.

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12 - Serve in big bowls, garnish with sunflower shoots and fruit ketchup and enjoy!

Meat + Poultry