6 Serves
82 Mins
Preheat your oven to 175°C. Prepare the aromatics by finely chopping the onion and garlic using a chef's knife on a cutting board.
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AmericanVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
194 µg / 400 µgCalcium
97 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
668 mg / 4,700 mgSodium
882 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
97 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Sauté the onions and garlic until softened.
Add the beans, duck confit, and sausages to the pot. Stir in the tomato paste and chicken stock, then season generously with salt and black pepper.
Cover the pot and transfer it to the oven to braise, allowing the flavors to meld and the liquid to thicken into a rich sauce.
56
g32
g44
g
French
French