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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400 degrees F. FOR THE BEANS: In a large saucepan, melt the butter. Saute the onions and celery for 4 minutes, or until they are slightly wilted. | 2. Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours. | 3. FOR THE MEATS: In a large oven proof skillet, over medium high heat, combine the flour and oil. Stirring constantly, make a medium brown roux. | 4. Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted. | 5. Add the duck legs and sausages and cook for 3 minutes on each side. | 6. Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes. | 7. FOR THE GRATINE: In a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Mix well. When the bean/meat mixture is cooked, spoon the gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and add garnishments. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
haricot bean	1	lb		201.7333	0.0	44.88	1.1333
salt	1/4	teaspoon		-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
water	8	cups		0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
oil	1/4	cup		448.95	0.0	0.1435	50.9835
onion	1	cup	chopped	16.0	3.736	0.44	0.04
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
bell pepper	1/2	cup	chopped	201.7333	0.0	44.88	1.1333
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
salt	1/2	teaspoon		-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
duck leg	8			201.7333	0.0	44.88	1.1333
andouille sausage	1		cut	201.7333	0.0	44.88	1.1333
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
duck	1		roasted cut	-	-	-	-
breadcrumb	3/4	cup		201.7333	0.0	44.88	1.1333
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

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