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Verdina beans baked with duck confit and herb crumbs

Name: Verdina beans baked with duck confit and herb crumbs
Prep time: 510 min
Cook time: 70 min
Total time: 580 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g Verdina beans (dry, soak for 8 hours); 300 g Confit duck legs (meat and skin from 2 legs, buy about 500 g bone-in); 180 g Confit duck gizzards (6 drained gizzards); 15 g Garlic (12 g beans and 3 g topping); 180 g Onion; 15 g Tomato purée; 20 g Butter; 0.2 g Bay leaf; 40 g Breadcrumbs; 6 g Parsley; 3 g Oregano; 3 g Herbes de Provence; 1500 ml Water (adjust to cover); 2 g Salt

Total time9 h 40 min Preparation 30 min · Cooking 1 h 10 min · Soaking 8 h

Preparation excluding the indicated waiting: 30 min · Cooking: 1 h 10 min · Soaking: 8 h.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Breadcrumbs. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs. Milk: Ingredient to check: Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Verdina beans baked with duck confit and herb crumbs. Duck and gizzards are already cooked confit; drain their fat before using.

Jump to steps

30 minpreparation excluding indicated waiting

1 h 10 mincooking

8 hSoaking

4servings

2.821 kcalwhole recipe

705 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 9 h 40 min Preparation 30 min · Cooking 1 h 10 min · Soaking 8 h

Preparation excluding indicated waiting: 30 min · Cooking: 1 h 10 min · Soaking: 8 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Omnivorous Main course More than 2 hours Spanish

Allergens

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Diet

Omnivorous

Dish type

Main course

Meal

Lunch

Preparation

Baking

Appliances

OvenOvenproof dish

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Soak beans for 8 hours, drain and put in a pan with fresh water, bay, 12 g whole peeled garlic, sliced onion, tomato purée and salt.
Simmer covered for 45 minutes or until tender, adding water if needed. Remove bay.
Drain excess fat from confit duck legs and gizzards. Cut legs through the joint and brown with gizzards for 4 minutes in an ovenproof casserole.
Add beans with enough broth to stay moist. Mix breadcrumbs, 3 g chopped garlic, parsley, oregano and herbes de Provence and scatter over.
Dot with butter and bake at 220°C for 20 minutes until golden on top and duck is hot through.

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Ingredients

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