Recipe Overview
| Prep | 360 min |
| Total | 360 min |
| Difficulty | medium |
| Diet |
|
| Country |
|
| Category |
|
| Allergies |
|
| calcium (Ca) | 703.56 mg |
| carbohydrates, available | 30.07 g |
| dietary fibres | 9.62 g |
| docosahexanoic acid | 0 mg |
| energy kJ | 45596 kJ |
| energy kcal | 10891 kcal |
| fat, total | 1.06 kg |
| iodine (I) | 62.07 µg |
| iron (Fe) | 50.56 mg |
| protein | 346.76 g |
| sugars, total | 18.17 g |
| vitamin A (beta-carotin) | 1.9 mg |
| vitamin A (retinol) | 453.8 µg |
| vitamin A (retinol-equivalent) | 771.81 µg |
| vitamin B1 (thiamin) | 4.7 mg |
| vitamin B6 (pyridoxine) | 5.56 mg |
| vitamin B9 (folic acid) | 383.33 µg |
| vitamin C (ascorbic acid) | 73.23 mg |
| vitamin D (calciferol) | 0 µg |
| zinc (Zn) | 28.38 mg |
Duck confit on flageolet beans
Classic French duck and beans
Classic French duck and beans The recipe Duck confit on flageolet beans and thousands of others can be licensed at cookbutler.com, including more than 100 nutritional details, information on calories and vitamins.
Nutrition details
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| alanine | Only for registered user |
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| arginin | Only for registered user |
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| behenic acid | Only for registered user |
| butyric acid | Only for registered user |
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| caproic acid | Only for registered user |
| caprylic acid | Only for registered user |
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| carbohydrates, available | Only for registered user |
| cellulose | Only for registered user |
| cholesterol | Only for registered user |
| cysteine | Only for registered user |
| dietary fibres | Only for registered user |
| disaccharide | Only for registered user |
| docosadienoic acid | Only for registered user |
| docosahexanoic acid | Only for registered user |
| docosapentaenoic acid | Only for registered user |
| docosatetraenoic acid | Only for registered user |
| docosatrienic acid | Only for registered user |
| eicosadienoic acid | Only for registered user |
| eicosanoic acid | Only for registered user |
| eicosapentaenic acid | Only for registered user |
| eicosatetraenoic acid | Only for registered user |
| eicosatrienoic acid | Only for registered user |
| eicosenoic acid | Only for registered user |
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| energy kcal | Only for registered user |
| erucic acid | Only for registered user |
| essential amino acids | Only for registered user |
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| glucose | Only for registered user |
| glutamic acid | Only for registered user |
| glycerol and lipoids | Only for registered user |
| glycine | Only for registered user |
| glycogen | Only for registered user |
| heptadecanoic acid | Only for registered user |
| heptadecenic acid | Only for registered user |
| hexadecadienic acid | Only for registered user |
| hexadecatetraenic acid | Only for registered user |
| hexadecenoic acid | Only for registered user |
| histidine | Only for registered user |
| isoleucine | Only for registered user |
| lactose | Only for registered user |
| lauric acid | Only for registered user |
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| lignoceric acid | Only for registered user |
| linoleic acid | Only for registered user |
| linolenic acid | Only for registered user |
| long chain fatty acids | Only for registered user |
| lysine | Only for registered user |
| maltose | Only for registered user |
| mannitol | Only for registered user |
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| medium serving size | Only for registered user |
| methionine | Only for registered user |
| minerals (crude ash) | Only for registered user |
| monosaccharide | Only for registered user |
| myristic acid | Only for registered user |
| non-essential amino acids | Only for registered user |
| nonadecatrienoic acid | Only for registered user |
| octadecatetraenoic acid | Only for registered user |
| oleic acid | Only for registered user |
| oligosaccaride, absorbable | Only for registered user |
| oligosaccaride, not absorbable | Only for registered user |
| omega-3 fatty acids | Only for registered user |
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| palmitic acid | Only for registered user |
| pentadecanoic acid | Only for registered user |
| pentadecenoic acid | Only for registered user |
| phenylalanine | Only for registered user |
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| purine | Only for registered user |
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| serine | Only for registered user |
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| sugars, total | Only for registered user |
| tetracosenoic acid | Only for registered user |
| tetradecenoic acid | Only for registered user |
| threonine | Only for registered user |
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| tyrosine | Only for registered user |
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| water | Only for registered user |
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| calcium (Ca) | Only for registered user |
| chloride (Cl) | Only for registered user |
| copper (Cu) | Only for registered user |
| fluoride (F) | Only for registered user |
| iodine (I) | Only for registered user |
| iron (Fe) | Only for registered user |
| magnesium (Mg) | Only for registered user |
| manganese (Mn) | Only for registered user |
| phosphorus (P) | Only for registered user |
| potassium (K) | Only for registered user |
| sodium (Na) | Only for registered user |
| sulfur (S) | Only for registered user |
| zinc (Zn) | Only for registered user |
| vitamin A (beta-carotin) | Only for registered user |
| vitamin A (retinol) | Only for registered user |
| vitamin A (retinol-equivalent) | Only for registered user |
| vitamin B1 (thiamin) | Only for registered user |
| vitamin B12 (cobalamin) | Only for registered user |
| vitamin B2 (riboflavin) | Only for registered user |
| vitamin B3 (niacin) | Only for registered user |
| vitamin B3 (niacin-equivalent) | Only for registered user |
| vitamin B5 (pantothenic acid) | Only for registered user |
| vitamin B6 (pyridoxine) | Only for registered user |
| vitamin B7 (biotin) | Only for registered user |
| vitamin B9 (folic acid) | Only for registered user |
| vitamin C (ascorbic acid) | Only for registered user |
| vitamin D (calciferol) | Only for registered user |
| vitamin E (alpha-tocopherol) | Only for registered user |
| vitamin E (alpha-tocopherol-equivalent) | Only for registered user |
| vitamin K (phylloquinone) | Only for registered user |
Ingredients
4
serving
servings
4 large duck legs
3 tablespoons coarse salt
1 teaspoon black peppercorns crushed
4 sprigs thyme
800 grams goose fat
For the beans
250 grams dried flageolet beans soaked in water overnight
1 small onion
5 garlic cloves sliced
2 cloves
100 grams bacon cut into strips
2 bay leaves
4 sprigs thyme
2 tablespoons olive oil
4 sprigs parsley
Directions
1.
1 Wash the duck legs under cold running water and pat dry. Pick the thyme leaves from the stalks. Put the duck legs into a deep tray and scatter with salt, pepper, garlic and thyme. Cover closely and leave to stand in the refrigerator overnight. Put the goose fat into a pan and heat until it melts.
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Recipe Overview
| Prep | 360 min |
| Total | 360 min |
| Difficulty | medium |
| Diet |
|
| Country |
|
| Category |
|
| Allergies |
|
| calcium (Ca) | 703.56 mg |
| carbohydrates, available | 30.07 g |
| dietary fibres | 9.62 g |
| docosahexanoic acid | 0 mg |
| energy kJ | 45596 kJ |
| energy kcal | 10891 kcal |
| fat, total | 1.06 kg |
| iodine (I) | 62.07 µg |
| iron (Fe) | 50.56 mg |
| protein | 346.76 g |
| sugars, total | 18.17 g |
| vitamin A (beta-carotin) | 1.9 mg |
| vitamin A (retinol) | 453.8 µg |
| vitamin A (retinol-equivalent) | 771.81 µg |
| vitamin B1 (thiamin) | 4.7 mg |
| vitamin B6 (pyridoxine) | 5.56 mg |
| vitamin B9 (folic acid) | 383.33 µg |
| vitamin C (ascorbic acid) | 73.23 mg |
| vitamin D (calciferol) | 0 µg |
| zinc (Zn) | 28.38 mg |
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