25th April 2013
Duckling legs with prunes, beans and tomatoes
Duck is widely used in France, especially in the south-west where they also stuff ducks for the liver. Duck meat is often tough and needs long cooking.
On the market in Dieppe, I found a farmer who sold ‘canetton’, ducklings. Not the small birds with a soft down, but larger, almost half-size, birds.
This meat is tender and the portion is sufficient for one person.
I turned it into a dish with some inspiration from the Gers or Ariège and combined it with white beans, tomatoes, prunes as well as garlic and shallot.
Ingredients for two
- Two legs of a small duck
- A tin of white beans
- Four tomatoes
- Six small potatoes
- Eight pitted dried prunes
- Two cloves of garlic
- A large shallot
- Butter, olive oil, pepper, salt
- Cook the unpeeled potatoes for 20 minutes.
- Clean the legs, pat them dry, heat oil and butter in a pan and fry the legs for some 10 minutes on each side.
- Slice the garlic and shallots and add that to the duck after 10 minutes.
- Add salt and pepper.
- Drain the potatoes and cut in slices. Cut the tomatoes in eight parts.
- Put the beans, potatoes and tomatoes in an oven dish.
- Add the prunes and mix.
- Put the legs on top of the mix, add the garlic and shallot and sprinkle with chives. Put in the oven at 150 °C degrees for 15 minutes, then turn down to 90 °C degrees to keep warm until serving.