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Duck Casserole with Pinto Beans
Yield: 4 Servings

2 c brown pinto beans
1 duck, 5-6 pounds, cut into serving pieces
seasoned flour
3 strips salt pork, cut into small dice
1 onion, finely chopped
pinch basil
freshly ground black pepper
1/2 ts dry mustard

Soak the beans in cold water overnight. Drain, and simmer them in
lightly salted water until just tender. Drain again, reserving the
liquid, and place them in a casserole. Dredge the pieces of duck
with seasoned flour. Try out the salt pork in a skillet till crisp.
Place the bits of pork in the casserole with the beans and brown
the duck quickly in the pork fat. Transfer the duck to the casserole.
Add the onion, basil, pepper and mustard. Work the pieces of duck
down into the casserole so that the beans cover them; do not crush
the beans.

Add boiling water or bean liquid just to cover, cover the casserole,
and place in a 350-degree F oven. Cook until the duck and beans
are well done - 1 1/2 to 2 hours. Add more water if necessary, but
when done, the casserole should not have too much liquid. This
would be excellent with some buttered turnips and an endive and
beet salad.


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