Braised Duck & Beans
Jenny Nguyen-Wheatley
This bean dish hits the spot in winter. It's also an opportunity for hunters to save and eat duck legs, which are too good to leave to the coyotes.
I decided to make everything from scratch, but there are shortcuts you can take to cut down on time. Use canned cannellini beans, drained and rinsed, instead of dried beans. Use chicken stock instead of making duck stock. Add the duck legs whole to the Dutch oven and braise with the beans until it falls off the bone; for more flavor, brown them first.
I decided to make everything from scratch, but there are shortcuts you can take to cut down on time. Use canned cannellini beans, drained and rinsed, instead of dried beans. Use chicken stock instead of making duck stock. Add the duck legs whole to the Dutch oven and braise with the beans until it falls off the bone; for more flavor, brown them first.
About the Author : Jenny and Rick Wheatley
Visit authors website | View more articlesJenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.
The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.
