Duck legs with potatoes and beans

We went on a ski trip few years back to Tremblant, Canada. We stayed in the village there and visited a local bistro quite a few nights for diner. I had this duck casseule dish, that was just Divine! I loved the flavor combination of potatoes with creamy beans and thyme. My personal attempt in recreating this dish resulted in this recipe that became the top favorite in our household and will sure to please any duck lover, give it a try!

I'm using good quality moulard duck legs. Moulard duck has a very unique taste. It is lean, meaty, tender, flavorful and has less fat and less calories per pound than turkey. They are barn-raised without the use of steroids, antibiotics or growth hormones. I usually get 6 to 8 and will serve that number of people generously.

Wash it and pat dry. Sprinkle with salt and pepper generously on both sides. Preheat a large saute pan on high with a splash of olive oil and place legs in, skin side down first.

Let it sear for a few minutes on high to create a crust and flip to the other side and continue cooking for 5 more minutes. Remove from the pan. You can do this step in advance if doing for company.

Remove most of the fat from the pan just leaving enough to cover the beans. Take two cans of cannelloni creamy beans. Wash it under the cold water to make sure to rinse out all the liquid used in the can for storing. Drain and place in the pan where you sauteed duck legs. Duck fat should cover the bean, stir it around to make sure it is all coated and add thyme leaves 5-8 sprigs. After 5-10 minutes on simmer turn the heat off.

Take one 5 lb bag of Yukon or any creamy potatoes. Pill, quarter it and boil till fork tender. When ready add beans from sauteed pan to potatoes and mash it together. You should not need any additional oil or butter there since you will have duck fat liquid from beans.

Preheat you oven to 375 degrees. Take a large oven proof casserole dish. Place potatoes and bean mixture on the bottom of it and top it with duck legs.

I'm usually using two dishes, make sure you have enough potatoes for both and top it with dusk legs. Place it in the over for 1 hour and 40 minutes.

Remove from the oven and let stand for 5-10 minutes. Then serve and make sure to serve all the crusted potatoes crust from the bottom of the pan. You are guarantee to love this this!!!