Duck With Beans
|Duck||5 Pound, into serving pieces (1 Whole)|
|Onion||1 , chopped|
|Dried pea beans/Marrow beans||1 Pound|
|Garlic||2 Clove (10 gm)|
|Celery stalk with leaves||2|
|Parsley sprigs||4 Small|
|Tabasco sauce/Cayenne pepper||To Taste|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed To Cover)|
1. Soak the beans overnight in water to cover. Or boil two minutes and let stand one hour.
2. Add the salt and additional water to cover if necessary. Add the parsley, celery, bay leaf and one sliced clove of garlic all tied in a piece of cheesecloth. Cook, covered, until tender, for two hours or longer. Drain, reserving the broth and beans.
3. Sprinkle the duck lightly with additional salt. Broil in preheated broiler, skin side up, until brown. Turn, brush the second side with the drippings in the pan and broil until brown. (If desired, the duck may be pan fried.)
4. Reduce oven heat to slow (300° F.).
5. Rub the inside of an earthenware casserole with the second clove of garlic and place three strips of bacon on the bottom of the casserole. Add the onion, thyme and Tabasco to the beans and place half the mixture in the casserole. Add the broiled duck and cover with the remaining beans.
6. Pour off the fat from the broiler pan, add one cup bean broth to the pan and scrape loose all the browned particles. Pour over the beans. Place the remaining bacon on top.
7. Cover and bake until the duck is tender, or about one and one-half hours. The cover may be removed during the last fifteen minutes to crisp the bacon.