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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub salt evenly over duck and refrigerate for chilled, about 30 minutes. | 2. Heat oil in a large Dutch oven over medium heat. Add bacon to pan and cook 7 minutes or until crisp, stirring occasionally. Remove bacon from pan using a slotted spoon and set aside. Increase heat to medium-high. | 3. Add lamb to drippings in pan and cook 8 minutes, browning on all sides. Remove lamb from pan, and set aside. | 4. Preheat oven to 300°F. | 5. Rinse duck with cold water; pat dry with paper towels. Add half of duck, skin side down, to pan and cook over medium heat 15 minutes or until golden brown. Turn duck over, and cook 10 minutes or until browned and fat under skin is melted. Remove duck from pan. Repeat procedure with remaining duck, then set duck aside. Discard duck fat, except for 1 tablespoons. | 6. Add onion and pepper to pan; cook 7 minutes or until lightly browned, stirring occasionally. Stir in tomato puree and garlic and cook 1 minute. | 7. Return lamb to pan. Nestle duck into lamb mixture then add broth and 2 cups water. Cover and bake at 300F for 2 1/2 hours or until lamb and duck are very tender. Remove duck from pan and let stand until tepid. Remove skin from duck; discard. Return duck to lamb mixture. Taste and adjust seasoning, if desired. | 8. Increase oven temperature to 375°F. | 9. Stir 2 cans of beans into lamb mixture. Add bacon, sausage, and duck then top mixture with remaining 2 cans of beans. Sprinkle breadcrumbs evenly over top. Cover and cook 1 hour and 10 minutes. Uncover and cook an additional 20 minutes or until browned and bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1/4	cup		-	-	-	-
duck leg	6			151.3	0.0	33.66	0.85
duck thigh	6			151.3	0.0	33.66	0.85
oil	1 1/2	1/2		168.192	0.0	0.0538	19.1002
slab bacon	4	slices	sliced	151.3	0.0	33.66	0.85
leg lamb	1	boneless	trimmed cut boneless	-	-	-	-
onion	1 1/2	cups	diced	96.0	22.416	2.64	0.24
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tomato puree	1/4	cup		23.75	5.6125	1.0312	0.1312
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
water	2	cups		0.0	0.0	0.0	0.0
great northern bean	4	cans	drained	3720.3598	684.4804	239.9028	12.5109
andouille sausage	8	ounces	cooked cooked sliced	151.3	0.0	33.66	0.85
breadcrumb	1/4	cup		151.3	0.0	33.66	0.85

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