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Duck Legs with Braised Beans & Pearl Barley & Chunky Cheesy Bread<

Duck Legs with Braised Beans & Pearl Barley & Chunky Cheesy Bread

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Background Info:
This cassoulet style dish is hearty and warming.
No. of Servings:
Preparation time:
Cooking time:
1hr(s) 50min(s)
Cooking Instructions:
Pre-heat oven to 180°C. Brown the duck legs by frying in a tablespoon of duck fat on a high heat for 3-4 minutes per side; remove to a roasting tin and place in the oven for 45 minutes, turning occasionally.

Heat a deep casserole dish on the hob; add the remaining duck fat to the dish, add the sausages and brown all over. Remove sausages leaving the casserole dish on the heat. Add the onion, garlic, leek, pancetta and thyme to the dish; cook until soft but not browned; add the beans and chicken stock and bring to a simmer. Cut the sausages into four, adding to the casserole dish along with the mustard, salt and pepper; place the duck legs on top of the beans and put the casserole in the oven. Bake uncovered at 180°C for 35-40 minutes, or until the liquid has reduced and the casserole is covered by a dark golden crust.

For the cheesy bread: Cut the ciabatta in half lengthways and sprinkle the cheese evenly over the bottom half. Replace the top half and bake in the oven for 8-12 minutes (180°C).

To serve: Serve straight from the pot at the table with warm cheesy crusty bread.

1 user comment(s)

Submitted by fudge27 @ 6:41pm Monday January 14, 2013
Tried it several times-delicious.
4 Ducks Legs
350g pack Creative Cooks Tuscan Bean Mix with Pearl Barley
1 medium White Onion - finely chopped
2 Toulouse Sausages
3 Garlic Cloves - crushed
700ml Chicken Stock
1 tsp fresh Thyme Leaves
1 medium Leek - sliced thinly
150g Smoked Pancetta - diced
3 tbsp Duck Fat
1 tbsp Dijon Mustard
Sea salt amd Ground Black Pepper
1 large Ciabatta Loaf
150g Extra Mature Cheddar - grated
Recommended Wine:
Red : Bordeaux

Recommended Ingredients: