Duck Casserole with Pinto Beans
Nutrition
Calories: 1171 kcalCarbohydrates: 81 gProtein: 98 gFat: 60 gSaturated Fat: 23 gCholesterol: 294 mgSodium: 524 mgFiber: 20 gSugar: 9 gVitamin A: 40.875 IUCalcium: 166 mgIron: 16 mg
Ingredients
- 2 cups brown pinto beans
- 5 to 6 lbs duck cut into serving pieces
- ½ cup seasoned all-purpose flour or needed amount
- 3 oz 3 pieces salt pork, cut into small dice
- 1 whole Medium onion chopped
- 1 pinch sweet basil
- 1 pinch pepper
- 1/2 tsp dry mustard
Instructions
- Soak the beans in cold Water overnight. Drain, and simmer them in lightly salted water until just tender. Drain again, reserving the liquid, and place them in a casserole.
- Dredge the pieces of duck with seasoned flour. Try out the salt pork in a skillet till crisp. Place the bits of pork in the casserole with the beans and brown the duck quickly in the pork fat. Transfer the duck to the casserole.
- Add the onion, basil, pepper, and mustard. Work the pieces of duck down into the casserole so that the beans cover them; do not crush the beans. Add boiling water or bean liquid just to cover, cover the casserole, and place in a 350°F oven. Cook until the duck and beans are well done - 1-1/2 to 2 hours. Add more water if necessary, but when done, the casserole should not have too much liquid.
- This would be excellent with some buttered turnips and an endive and beet salad.