Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the tomatoes and garlic in a large saucepan and turn the heat to medium Bring to a boil and add the beans, bring to a boil again, stirring occasionally Reduce the heat so it bubble regularly but not furiosly, cook for about 20 minutes adding the liquid when the mixture becomes thick Add the salt and cayenne when the beans are tender. | 2. Meanwhile, put the sausage in a skillet and turn the heat to medium-high heat, brown on both sides turning only once or twice. | 3. Add the sausage to the bean mixture along with the pork. | 4. Raise the heat a bit to keep the simmer going if necessary, stir the beans occasionally to keep the pork cooking evenly. | 5. Cut a 1/2" crosshatch pattern in the skin side of the duck breast, right down the fat layer. | 6. Put the breast in the same skillet as which you cooked the sausage, skin side down, turn the heat to medium-high. | 7. Cook until nicely browned, pouring any rendered duck fat and juices into the bean mixture. | 8. Turn the duck and brown the meat side, then crisp up the skin side again for a minute or so, once more pouring any juice into the beans. | 9. The total cooking time for the breast will be 6-8 minutes. | 10. When it's done, add the breast to the beans. | 11. To serve, carve the sausage and duck breast into serving pieces and put some on each of 4-6 plates, top with beans and pork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4	cups	chopped	107.28	23.1844	5.2448	1.192
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
white bean	4	cups	drained	2889.6	535.35	181.546	10.148
red wine	1	cup		-	-	-	-
salt				-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
pork tenderloin	1	lb	cut	544.0012	0.0	93.6135	16.0027
duck breast	1		boned	-	-	-	-

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