Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        one duck -- sectioned
                        broad beans
  1              liter  beer
                        onion -- chopped
                        ginger -- chopped
  1              whole  lemon -- chopped
  2             slices  streaky -- fatty bacon
  1                cup  brown sugar
  2       dessertspoons  black treacle -- (2 to 3)
  2        tablespoons  Dijon mustard
  2        tablespoons  Worcester sauce
                        thyme
                        bay leaves
                        crushed cumin
     1/2          pint  beef stock

Preparation:

Soak the broad beans overnight in 1/2 litre of beer. Transfer to a casserole dish and add the remaining beer. Add the onion, ginger, lemon and diced bacon, plus the sugar, treacle, mustard and Worcester sauce. Next add the crushed cumin, bay leaves, thyme and stock. Cover the dish and place in the oven at 180C/gas 4 for 3 hours. Cut the excess fat from the duck pieces. Render the fat to liquid in a very hot pan, then fry the duck pieces in it to seal. Add the duck to the casserole and cook at the same heat for a further 3 hours.

Nutritional Information:

1013 Calories (kcal); 2g Total Fat; (1% calories from fat); 6g Protein; 187g Carbohydrate; 0mg Cholesterol; 2608mg Sodium