Duck Cassoulet

Course : Duck
Serves: 1
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1 medium duck -- sectioned
1 package broad beans
1 liter beer
1 medium onion -- chopped
1 piece ginger -- chopped
1 whole lemon -- chopped
2 slices streaky -- fatty bacon
1 cup brown sugar
2 teaspoons black treacle -- (2 to 3)
2 tablespoons Dijon mustard
2 tablespoons Worcester sauce
1/2 teaspoon thyme
1/2 teaspoon bay leaves
1/2 teaspoon crushed cumin
1/2 pint beef stock

Preparation / Directions:

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

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