One Pot Duck With Beans And Fennel - cooking recipe

Ingredients

1 tbsp oil
2 x 400 g duck legs, skinned, boned and cut into pieces
1 litre vegetable stock
2 cans white beans, drained
250 g fennel, sliced
1 tsp dried thyme
380 ml tomato sauce with olives and mushrooms

Preparation

Heat the oil in a large saucepan on medium heat. Add the duck and onion and saute for 4-5 mins. Season with salt and pepper. Add the stock and bring to a boil. Reduce the heat to low and simmer for 25 mins.
Add the beans, tomato sauce, fennel and thyme and simmer 20 mins longer.