Beans, chickpeas and groats as the basis of a great dish from the times of our ancestors.
Ingredients:
300 g
of roasted duck meat (including fat)
200 g
chickpeas
200 g
200 gbeans
200 g
root
5 pcs
larger garlic cloves
3 pcs
onions
1 tbsp
of sage
1 tbsp
of mayonnaise
1 tsp
of pepper
beef broth
duck fat
salt
Procedure:
Let the beans, groats and chickpeas swell preferably overnight, then cook them separately in enough stock (peas cook for about 1 hour, groats are soft after about 30 minutes, so are chickpeas)
After cooking, drain and mix the legumes, keeping the broth
In a baking dish or baking pan, brown the diced onion in duck fat
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Remove the baking dish from the heat and add the mixed mixture, the diced duck meat, the crushed garlic, marjoram, dried sage and ground pepper, season lightly with salt
Mix everything together, pour a small amount of warm broth and put it in a preheated oven at 180 ° C to bake for about 35-40 minutes, then pour a little of the broth and fat from the duck and let the mixture warm up for another 10-15 minutes.
Recommendation:
Serve as a separate course or as a side dish with meats.