Confit Duck Leg with Borlotti Bean and Wild Mushroom Stew

Sally Abé's Confit Duck Leg with Borlotti Bean and Wild Mushroom Stew. Succulent duck legs, slow-cooked with garlic and thyme, then pan-fried to crisp perfection. Paired with a hearty stew of buttery borlotti beans, wild mushrooms, and kale and finished with fresh herbs and a splash of sherry vinegar, this dish is a celebration of rich, savoury flavours you’ll love.

Ingredients

Duck legs
  • 2 Duck legs
  • Veg oil
  • Garlic
  • Thyme
Borlotti beans
  • 1 Onion, small dice
  • 1 Carrot, small dice
  • 1 Celery, small dice
  • ½ head Garlic
  • 500g Fresh Borlotti Beans
  • 2 tbsp Dashi
  • Water
For the Mushrooms
  • 200g Mixed wild mushrooms – such as trompette, girolle, chanterelle
  • Butter
  • Garlic
To serve
  • Butter
  • Bean Stock
  • Salt
  • 1 tbsp picked curly kale
  • 1 tbsp Chopped parsley
  • 1 tsp Chopped garlic

Method

For the Duck legs:

Salt 16g per kilo for 6 hours then wash off and dry

Cover with veg oil and add ½ head garlic, sprig thyme and rosemary

Confit for 2-3 hours until softened then drain

To serve pan fry skin side down until crisp

For the Borlotti beans:

Place all in a pot and cook for 30-40 minutes until beans are softened

For the mushrooms:

 Sauté in butter and garlic until cooked

To serve:

Make an emulsion with bean stock and butter, add in the beans, mushrooms and kale, season to taste with parsley, garlic and vinegar. Serve pan-fried crispy duck legs on top of the bean, mushroom and kale stew.

Ingredients

Duck legs
  • 2 Duck legs
  • Veg oil
  • Garlic
  • Thyme
Borlotti beans
  • 1 Onion, small dice
  • 1 Carrot, small dice
  • 1 Celery, small dice
  • ½ head Garlic
  • 500g Fresh Borlotti Beans
  • 2 tbsp Dashi
  • Water
For the Mushrooms
  • 200g Mixed wild mushrooms – such as trompette, girolle, chanterelle
  • Butter
  • Garlic
To serve
  • Butter
  • Bean Stock
  • Salt
  • 1 tbsp picked curly kale
  • 1 tbsp Chopped parsley
  • 1 tsp Chopped garlic

Method

For the Duck legs:

Salt 16g per kilo for 6 hours then wash off and dry

Cover with veg oil and add ½ head garlic, sprig thyme and rosemary

Confit for 2-3 hours until softened then drain

To serve pan fry skin side down until crisp

For the Borlotti beans:

Place all in a pot and cook for 30-40 minutes until beans are softened

For the mushrooms:

 Sauté in butter and garlic until cooked

To serve:

Make an emulsion with bean stock and butter, add in the beans, mushrooms and kale, season to taste with parsley, garlic and vinegar. Serve pan-fried crispy duck legs on top of the bean, mushroom and kale stew.