Eleanor Blair (lnr) wrote,
Eleanor Blair
lnr

Duck Cassoulet, probably served with carrots and green beans

Preparation Time: 5 mins
Cooking Time: 2-3 hours

Recipe makes 2 servings

Ingredients

150 g  		Bacon, Back, Lean, Average 	
10 g 	 	Garlic Puree, In Vegetable Oil, Gia* 	
160 g  		Salad, Three Bean, Tesco* 	
1 Pint/568ml 	Water, Mineral Or Tap 	
4 	 	Bay Leaves, Dried 	
pinch 	 	Pepper, Black, Freshly Ground 	
1 Tsp/1.2g 	Thyme, Dried, Ground 	
1 Can/400g 	Tomatoes, Chopped, Value, Tesco* 	
400 g 	 	Duck, Leg, Meat & Skin, Average 

Method

Chop bacon, drain beans, add to oven proof pan with water, herbs and garlic. Simmer for about 1 hour.

Add tomatoes to main pan and stir well, simmer for 30 mins.

Fry duck lightly in dry pan just to brown outside.

Place duck on top of stew mixture, place in oven gas mark 3-4ish and cook for about an hour. Until duck is cooked.

Nutrition Information

Per serving:

Calories (kcal) 	848.4
Protein (g)		55.2
Carbohydrate (g)	39.8
Fat (g)			52.1
Fibre (g) 		6.7
Alcohol (g) 		0.0
Fruit & Veg 		3.7
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