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🍽️ Creamy Bean Stew with Crispy Duck

488 kcal · 30 min · 4 servings

Ingredients

• 250 g green beans
• 2 duck breast fillets
• 2 onions
• 100 ml white wine
• 750 ml vegetable broth
• 300 g red beans (from the can)
• 300 g white beans (from the can)
• 300 g peeled tomatoes (from the can)
• 1 sprig rosemary
• salt
• pepper
• paprika powder (mild)
• 100 g grated Emmental cheese

Instructions

1. 1. Thoroughly wash the green beans.
2. 2. Cut the beans into bite-sized pieces.
3. 3. Score a diamond pattern into the skin of the duck breast.
4. 4. Place the duck breast skin-side down in a hot, fat-free pan.
5. 5. Fry the skin for three minutes until crispy.
6. 6. Flip the meat and fry the meat side for another three minutes.
7. 7. Remove the duck breast from the pan.
8. 8. Place the meat in an oven preheated to 100 degrees Celsius.
9. 9. Finish cooking the duck in the oven for 20 minutes.
10. 10. Dice the onions into small cubes.
11. 11. Sweat the onion cubes in the remaining duck fat.
12. 12. Deglaze the vegetables with wine and broth.
13. 13. Add the prepared green beans to the pot.
14. 14. Bring the mixture to a boil.
15. 15. Let the stew simmer for six to eight minutes.
16. 16. Drain the red and white beans in a sieve.
17. 17. Pour the tomatoes into a sieve and let them drain.
18. 18. Chop the drained tomatoes roughly.
19. 19. Finely chop the rosemary.
20. 20. Add the drained red and white beans to the soup.
21. 21. Add the chopped tomatoes to the soup.
22. 22. Add the chopped rosemary to the soup.
23. 23. Bring all ingredients to a brief boil.
24. 24. Season the dish with salt.
25. 25. Season the dish with pepper.
26. 26. Season the dish with paprika powder.
27. 27. Slice the finished duck breast into thin slices.
28. 28. Arrange the duck slices on the plate.
29. 29. Serve the stew topped with grated cheese.

Nutrition per serving

• kcal: 488
• Protein: 36 g · Fett/Fat: 30 g · Carbs: 14 g