Chimayo Duck With Flagolet Beans

• porcje: 4

Składniki

1 Costco package of half duck (2)

1 sandwich bag of mom’s chimayo sauce or even Fernandez powder sauce in a pinch

Carton of chicken broth or homemade stock (~3-4 cups

Soaked half bag (1.5-2 cups) of rancho gordo flagolet beans or other white bean

Yellow onion

2 cloves garlic minced

Half package Cittero pancetta

Bay leaves, cumin

Wskazówki

Soak beans overnight. Defrost sauce if needed.

Brown pancetta and onions in instant pot or on stove, adding olive oil if needed. In meantime brush duck with chimayo chile and set aside. Add garlic for last 1 minute. Then add rest of chimayo chile sauce and broth, bay leaf, dash of cumin, beans. Pressure cook beans/high for 7-9 minutes. Release after 5 and open. If too liquidy, boil down some. Add chile covered duck in to warm (reheats great in oven 350 for 20 minutes in glass dish from separate parts or in work microwave).