MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dordogne Duck Bean And Rye Stew
 Categories: French, Duck, Stews
      Yield: 12 Servings
 
  4 1/2 lb Duck; thawed if frozen
      2 lg Leeks; trimmed, sliced
           -horizontally
      1 c  Shallots; chopped
  3 1/2 qt Water or chicken broth
      1 lb Dry great northern beans;
           -sorted, rinsed
      1 ts Pepper
    1/3 lb Unsliced coarse dense
           -sourdough rye bread torn
           -into 1-1/2" chunks
      1 lb Slender carrots; cut into
           -2" lengths
    1/2 lb Thin-skinned potatoes;
           -peeled, sliced 1/2"
           -thick
           Parsley; chopped
           Salt
 
  Pull out duck giblets; Reserve liver for other uses. Rinse bird and
  giblets and pat dry. Pull off and discard lumps of fat.  With
  poultry shears or a sharp knife, quarter the duck. Place the bird
  and giblets in a 12x15" roasting pan. Bake in 500 F oven until duck
  is well browned, 30 to 35 minutes. Twice during cooking, spoon or
  siphon fat from pan into a bowl. Life duck from roasting pan and
  set aside.
  
  Drain all but 1/4 cup fat from pan into bowl. Stir leeks and
  shallots into roasting pan. Bake until vegetables are limp, about 5
  minutes. Add 1 cup water to vegetables and stir to loosen browned
  bits. Scrape mixture into an 8 to 10 quart pan. Add remaining
  water, then beans, then duck and pepper. Bring to a boil over high
  heat; cover and simmer until beans are tender to bite, about
  2 hours.
  
  Meanwhile, brush bread with about 2 tb reserved duck fat; discard
  extra fat. Put bread in a 10x15" pan; bake in a 325 F oven until
  lightly toasted, about 15 minutes. (If made ahead, store uncovered
  up to 1 day). Lift duck from pan; when cool enough to handle, pull
  off and discard skin and bones; discard giblets. Cut meat into
  chunks and return to pan. (At this point you can let stew cool,
  then cover and chill up to 1 day. Reheat to simmering.) Add carrots
  and potatoes to stew. Bring to a boil over high heat, then cover
  and simmer until potatoes are tender to bite, 20-30 minutes; stir
  occasionally. Put bread into wide soup bowls and fill with stew.
  Sprinkle with parsley and season with salt. Makes 4-1/2 quarts
  
  * An easy way to clean leeks is to slice them horizontally first.
  
  From a Sunset Cook Book

  From: Marilyn Jacobs
 
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