Warm Salad of Small White Beans, Conserve Duck and Tomatoes

May 09, 2023May 9, 20230 1
Warm Salad of Small White Beans, Conserve Duck, and Tomatoes Recipe
in Salad

Prep

10 min

Cook

1 hour 45 min

Ready In

1 hour 55 min

Level

Intermediate

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

600 g small white beans
2 cups chicken broth or 2 cups vegetable broth
1 carrot
2 white onions
3 -5 cloves
1 bouquet garni
salt and pepper
1 dash paprika or 2 pimientos
1 fresh garlic clove
1 tablespoon vinegar , xeres
3 tablespoons olive oil
2 red onions
1 shallot
2 medium tomatoes
2 big conserve duck legs
4 slices foie gras
butter
parsley , to garnish

Nutrision Information

Servings Per Recipe
4
Calories
648
Sugar
8g
Fat
43g
This Warm Salad of Small White Beans, Conserve Duck and Tomatoes recipe is a must-try for those who want to discover new flavour combinations. The mix of crisp greens and rich meats gives it a hearty texture and flavour that will leave you satisfied without feeling weighed down. This dish is perfect for dinner parties or a fancy family meal as it's sure to impress your guests. It's a simple, wholesome and hearty recipe that will surely delight your palate.

Instructions

1.Preheat the oven to 180 degrees Celsius. Wash, then soak beans in water overnight.
2.Take a large flameproof casserole dish and add the chicken or vegetable broth, small white beans, chopped carrot, 1 white onion, peeled garlic cloves, cloves and bouquet garni.
3.Bring to the boil then add salt and pepper, and paprika or pimientos.
4.Place in the preheated oven and cook for 1 1/4 to 1 1/2 hours, or until tender. Strain the bean cooking liquid and keep a small amount. Remove the carrot, onion, garlic, and bouquet garni and discard.
5.Peel the red onions and shallot, and chop them finely. Peel the garlic and crush. Score the tomatoes with skin, then blanch them for 10 seconds in boiling water. Then put them into cold water to cool, then peel and remove the seeds. Chop the flesh roughly.
6.Take the conserve duck off the bone and cut into large pieces. Fry in butter until golden brown and crisp then keep warm.
7.Next, add the garlic, red onion, and shallot to the frying pan and cook until soft, then add chopped tomatoes and small white beans. Cook over a low heat for a few minutes adding a small amount of cooking liquid. Stir gently until everything is warm.
8.Add sherry vinegar, olive oil and salt and pepper to taste. Then stir in chopped parsley.
9.Place your warm salad mixture onto your plates. Add the pieces of conserve duck and slices of foie gras. Drizzle with extra sherry vinegar and olive oil, if desired. Finally, add parsley to garnish.

PROS

This recipe is high in protein, fibre, vitamins and minerals, as well as low in sugar.
The beans, vegetables, and olive oil used in this recipe provide essential nutrients to the body.

The salad is scrumptious and ideal as a side dish or a meal on its own.
It’s a good dish for entertaining as it looks fancy but is easy to make.

CONS

The toppings, conserve duck and foie gras are high in calories and fat, so it is important to consume them in moderation.
Also, soaking the beans takes some preparation, so this recipe isn’t the quickest to make.

HEALTH & BENEFITS

Small white beans are a good source of protein and are low in fat. They also contain soluble fibre which aids the digestion process and helps lower cholesterol levels. In conserving duck, the meat is preserved in its fat, making it a good source of healthy unsaturated fats. Tomatoes are an excellent source of vitamin C, which helps to maintain healthy skin and bone, and improve eye health.

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