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Rustic and hearty, it's French duck and bean stew.

Where the green Dordogne River valley snakes through limestone cliffs dotted with ancient chateaux, duck and goose reign supreme. Foie gras is the best known food of this area of southwestern France.

But among the locals, a rustic duck and bean stew is equally celebrated. Simple, rich ingredients make the stew special: roasted, simmered duck; white beans; earthy vegetables; hearty croutons. We enjoyed the stew at La Ferme, a restaurant in Montfort specializing in home-style food of the region. Complete the meal the Dordogne way, with green salad dressed with wine vinegar and walnut oil, and an inky Cabors wine (of Malbec grapes) or a robust Zinfandel. Dordogne Duck, Bean, and Rye Stew
 1 duck, 4 to 5 pounds, thawed if
 frozen
 2 large (1 lb. total) leeks, roots and
 tough leaves trimmed, sliced
 1 cup chopped shallots
3 1/2 quarts water or regular-strength
 chicken broth (or equal parts of
 each)
 1 pound (2 1/2 cups) dry Great
 Northern beans, sorted of debris
 and rinsed
 1 teaspoon pepper
 1/2 to 3/4 pound unsliced coarse, dense
 rye bread (preferably sourdough
 rye), torn into 11/2-inch chunks
 1 pound slender carrots, cut into
 2-inch lengths
 3/4 pound thin-skinned potatoes,
 peeled and sliced 1/2 inch thick
 Chopped parsley


Pull out duck giblets; reserve liver for other uses. Rinse bird and giblets and pat dry. Pull off and discard lumps of fat. With poultry shears or a sharp knife, quarter the duck. Place bird and giblets in a 12- by 15-inch roasting pan. Bake in a 500 deg oven until duck is well browned, 30 to 35 minutes. Twice during cooking, spoon or siphon fat from pan into a bowl. Lift duck from roasting pan and set aside. Drain all but 1/4 cup fat from pan into bowl. Stir leeks and shallots into roasting pan. Bake until vegetables are limp, about 5 minutes. Add 1 cup water to vegetables and stir to loosen browned bits. Scrape mixture into an 8- to 10-quart pan. Add remaining water, then beans, then duck and pepper.

Bring to a boil over high heat; cover and simmer until beans are tender to bite, about 2 hours.

Meanwhile, brush bread with about 2 tablespoons reserved duck fat; discard extra fat. Put bread in a 10- by 15-inch pan; bake it in a 325 deg oven until lightly toasted, about 15 minutes. (If made ahead, store uncovered up to 1 day.)

Lift duck from pan; when cool enough to handle, pull off and discard skin and bones; discard giblets. Tear meat into chunks and return to pan. (At this point, you can let stew cool, then cover and chill up to 1 day. Reheat to simmering.) Add carrots and potatoes to stew. Bring to a boil over high heat, then cover and simmer until potatoes are tender to bite, 20 to 30 minutes; stir occasionally. Put bread in wide soup bowls and fill with stew. Sprinkle with parsley and season with salt. Makes 4 1/2 quarts, 8 servings. Per serving: 565 cal.; 32g protein; 18g fat; 72g carbo.; 239 mg sodium; 62 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Apr 1, 1991
Words:521
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