Duck Confit And A Tasty Bean Stew

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Donal Skehan
Nutrition per serving    (USDA % daily values)
CAL
333
FAT
37%
CHOL
0%
SOD
8%

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Ingredients for 4 servings

1 x 400g tin of cannellini beans

4 Confit Duck Legs at room temperature

3 tablespoons olive oil

2 onions, finely chopped

2 large carrots, finely chopped

2 celery stalks, finely chopped

4 garlic cloves, finely chopped

1 bay leaf

2 sprigs of thyme

1 litre of chicken stock

1 x 250g tin of chopped tomatoes

1/2 glass of white wine

A handful of freshly chopped parsley

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