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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, heat the olive oil and cook the onion and garlic until lightly coloured. | 2. Add the drained haricot beans, the carrots, celery, bundle of herbs and kaiserfleisch (if you are using pork belly, first brown the pieces in a little oil in a pan). | 3. Cover with cold water and bring to the boil. | 4. Skim off any surface scum and set the heat to a moderate simmer. | 5. Cook for 1 to 1 1/2 hours until the beans are tender. | 6. Remove the herbs. | 7. Strain, reserving the stock, and season with salt and pepper to taste. | 8. Sprinkle duck with salt and a little olive oil. | 9. If using the grill option in the oven, use a medium heat. | 10. Place the duck skin-side down over a rack to allow the fat to run off (collect and reserve this for later). | 11. Grill for about 10-15 minutes, basting once with the juices, then turn over and continue to grill for 10 minutes or until the skin is crisp and brown. | 12. If cooking directly under a separate grill, the duck will cook more quickly. | 13. Remove to a chopping board and cut pieces in half. | 14. In a pan with a little olive oil, gently brown the pieces of pork sausage. | 15. To assemble: Choose an enamel or stoneware casserole dish that is deep and wide. | 16. Preheat the oven to 170c. | 17. Layer half the bean, vegetable and kaiserfleisch mix in the bottom of the casserole dish. | 18. Place the herbs, wine, chopped tomato, duck and sausage on top and cover with the rest of the bean mix. | 19. Finish with the last of the duck and sausage, tucking them into the beans a little, then pour over the reserved stock. | 20. There should be just enough liquid to almost cover the beans (if there isn't add a little water). | 21. Sprinkle the breadcrumbs in a thick layer on top and drizzle with 3-4 tbsp of the reserved duck fat. | 22. Bake uncovered for about 1-1 1/2 hours, until the crumbs have formed a firm, golden crust. | 23. Serve directly from the pot with a sprinkle of chopped parsley. | 24. *Traditionally this dish uses "salt pork" which is salted, uncooked pork belly. | 25. This may not be readily available so a good substitute is kaiserfleisch, which is salted and lightly smoked belly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		peeled crushed	445.0	0.0	99.0	2.5
haricot bean	500	g	soaked	445.0	0.0	99.0	2.5
carrot	2		peeled cut	41.0	9.58	0.93	0.24
celery leaf	1	stalk		445.0	0.0	99.0	2.5
bay leaf	1			-	-	-	-
parsley	3 -5			0.0	0.0	0.0	0.0
thyme	1	sprig		-	-	-	-
pork belly	300	g	cut	1554.0	0.0	28.02	159.03
salt black pepper			ground	445.0	0.0	99.0	2.5
duck	1	fresh	boned quartered	-	-	-	-
salt				-	-	-	-
olive oil				238.68	0.0	0.0	27.0
pork sausage link	2		cut	3692.2463	21.4096	124.2845	341.374
thyme	3	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
white wine	1	cup		-	-	-	-
tomato	4		ripe chopped chopped	248.2759	55.0525	12.9535	2.1589
breadcrumb	1 - 1 1/2	cup		445.0	0.0	99.0	2.5
parsley	2	tablespoons	chopped	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.