MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Dordogne Duck Bean And Rye Stew
Categories: French, Duck, Stews
     Yield: 12 Servings

 4 1/2 lb Duck; thawed if frozen
     2 lg Leeks; trimmed, sliced
          -horizontally
     1 c  Shallots; chopped
 3 1/2 qt Water or chicken broth
     1 lb Dry great northern beans;
          -sorted, rinsed
     1 ts Pepper
   1/3 lb Unsliced coarse dense
          -sourdough rye bread torn
          -into 1-1/2" chunks
     1 lb Slender carrots; cut into
          -2" lengths
   1/2 lb Thin-skinned potatoes;
          -peeled, sliced 1/2"
          -thick
          Parsley; chopped
          Salt

 Pull out duck giblets; Reserve liver for other uses. Rinse bird and
 giblets and pat dry. Pull off and discard lumps of fat.  With
 poultry shears or a sharp knife, quarter the duck. Place the bird
 and giblets in a 12x15" roasting pan. Bake in 500 F oven until duck
 is well browned, 30 to 35 minutes. Twice during cooking, spoon or
 siphon fat from pan into a bowl. Life duck from roasting pan and
 set aside.

 Drain all but 1/4 cup fat from pan into bowl. Stir leeks and
 shallots into roasting pan. Bake until vegetables are limp, about 5
 minutes. Add 1 cup water to vegetables and stir to loosen browned
 bits. Scrape mixture into an 8 to 10 quart pan. Add remaining
 water, then beans, then duck and pepper. Bring to a boil over high
 heat; cover and simmer until beans are tender to bite, about
 2 hours.

 Meanwhile, brush bread with about 2 tb reserved duck fat; discard
 extra fat. Put bread in a 10x15" pan; bake in a 325 F oven until
 lightly toasted, about 15 minutes. (If made ahead, store uncovered
 up to 1 day). Lift duck from pan; when cool enough to handle, pull
 off and discard skin and bones; discard giblets. Cut meat into
 chunks and return to pan. (At this point you can let stew cool,
 then cover and chill up to 1 day. Reheat to simmering.) Add carrots
 and potatoes to stew. Bring to a boil over high heat, then cover
 and simmer until potatoes are tender to bite, 20-30 minutes; stir
 occasionally. Put bread into wide soup bowls and fill with stew.
 Sprinkle with parsley and season with salt. Makes 4-1/2 quarts

 * An easy way to clean leeks is to slice them horizontally first.

 From a Sunset Cook Book

 From: Marilyn Jacobs

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