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Duck Fricassée with White Beans
Fricassée de Canard aux Haricots Blancs

Skill Level: Average
Serves: 4

Directions
Soak beans overnight. Remove extra fat from duck pieces and prick their skin with a fork. In large skillet over medium heat, brown the duck in olive oil. Remove the duck, drain all but 2 Tbsp of oil from the pan, and return duck to the pan. Sprinkle with flour, stirring until pieces are well coated. Add onion, carrots, bouquet garni, wine, and salt and pepper to taste. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 1 hour and 15 mn. Drain water from beans and discard. In a saucepan, combine beans, 1 cup of water, bacon and thyme. Bring to a boil, cover and simmer over medium heat for 1 hour. Drain just before adding to the duck. Remove duck and skim any surface fat from sauce. Return duck to the pan, add the beans, correct seasonings and cook about 10mn, until hot.

Recipe Contributed By
JDV

Recipe Category: Duck


Ingredients
1 4 lb duck, cut up
2 slices bacon, blanched and chopped
3/4 cup haricots cocos Available Online
Salt and pepper
1/2 cup dry white wine
1 bouquet garni
2 medium carrots, thinly sliced
1/2 cup chopped onion
3 Tbsp flour
2 Tbsp olive oil Available Online
1/4 tsp dried thyme




Items Available For This Recipe


White cocos beans-dry 17.5 oz

$4.95    ( Item: #2130)


A l'Olivier extra virgin olive oil 33.5 fl oz

$42.95    ( Item: #2510)



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