Duck Leg with White Beans and Apples

A bean recipe for every taste:

Rinse and dry duck legs. Peel onions, halve and cut into narrow slices. Remove peel from apples, cut into quarters, remove core and cut into cubes. Rinse and clean the kitchen herbs, dry them and cut the sage leaves into fine strips. Drain the beans in a sieve.

Heat the goose fat in a roasting pan. Season the duck legs with pepper and season with salt, sear, turning, then remove.

Reduce the temperature, sauté the onions and 2 apples in it, return the legs to the roasting pan, pour on the chicken stock and steam without a lid for about 1 hour.

Then add the beans, an apple and sage to the roasting pan, add the wine and simmer on low heat for another half hour. If it is too liquid, leave the lid off. Season with pepper and salt and serve as a stew, sprinkled with chopped parsley.

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