A bean recipe for every taste:
1) Clean the greens, peel the onions, coarsely dice both and bring to a boil in a large saucepan with 2, 75 liters of water. The duck breasts cooled wash, dry and with the juniper in the boiling vegetable stock form. Simmer gently at low temperature for 1 hour, 30 minutes.
2) In the meantime, clean the beans and cut them into 1/2 cm thick strips. Peel the potatoes, cut them into slices about 3 mm thick and put them in cold water. Cut the baked fruit into bite-sized pieces and the chives into fine rolls.
3) At the end of the cooking time, remove the duck breasts from the clear soup, wrap in aluminum foil and keep warm. Pour 2 liters of clear soup through a sieve into a second saucepan and bring to a boil. Pour in the beans and cook for 15 minutes, after 5 minutes add the drained potatoes.
4) Season the stew perhaps with salt and season with enough coarsely ground pepper. Add the baked fruit. Remove the fat layer from the duck breast of your choice and cut the meat into narrow slices. Duck breast and chives in the stew form and bring to table.
Preparation two hours
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