Aente-Beeneli – White Beans with Duck

Soak the beans for one night. Drain and put in frying pan with fresh water and bouquet garni, cook in about 40 to 50 min. until tender.

Add salt when beans are almost cooked. Drain, remove bouquet garni.

Cut duck breast into 4 cm pieces, cut legs in half at joints. Allow to come to room temperature. In dry frying pan, roast lightly seasoned duck pieces – fat layer down at medium temperature until crispy. Turn, cook gently at low temperature halfway with lid closed for about 45 minutes.

Cover everything with cooked beans, glaze gently on low heat for about 20 min. Always turn to the other side once more. Beans should neither overcook nor fall apart. They must be lightly coated with sauce caramel all around. Serve as a stew with leaf salad.

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