Ingredients
- 2 Duck legs
- Veg oil
- Garlic
- Thyme
- 1 Onion, small dice
- 1 Carrot, small dice
- 1 Celery, small dice
- ½ head Garlic
- 500g Fresh Borlotti Beans
- 2 tbsp Dashi
- Water
- 200g Mixed wild mushrooms – such as trompette, girolle, chanterelle
- Butter
- Garlic
- 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
- 2 Duck legs
- Veg oil
- Garlic
- Thyme
- 1 Onion, small dice
- 1 Carrot, small dice
- 1 Celery, small dice
- ½ head Garlic
- 500g Fresh Borlotti Beans
- 2 tbsp Dashi
- Water
- 200g Mixed wild mushrooms – such as trompette, girolle, chanterelle
- Butter
- Garlic
- 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.