Duck Confit with Beans
Duck Confit with Beans is a classic French dish. The recipe starts with salting the duck legs along with thyme and garlic and popping them in the fridge for 24 hours, so allow yourself time to do this!
Ingredients
- 6 duck legs
- Small bunch thyme
- 15g table salt
- 1 bay leaf
- 2 cloves garlic
- 500g duck fa
- 2 tbs runny honey
Beans
- 25g butter
- 2 cloves garlic peeled and chopped
- 300g white beans, cooked
- 1 shallot, peeled and diced
- ½ leek diced
- 100ml double cream
- Salt and pepper
Sauce:
- 200ml beef jus
- 15g butter
- 1 tsp sherry vinegar
Salad:
- 1 small head frisee
- 50g bacon lardons fried until crisp
- Few sprigs chives chopped
- 1 tbs French salad dressing
Method
Salt the duck legs with the thyme and garlic and pop in the fridge for 24 hours. Wash off the salt then pop into a deep roasting dish with the thyme and garlic. Cover in duck fat and simmer for 2 hours, chill.
Remove the duck legs from the tin, remove any excess fat, pop onto a roasting tray, drizzle in honey then roast for 20 minutes at 220c.
Melt the butter in a large pan, add the garlic, shallot and leek and cook for a minute. Add all the remaining ingredients, bring to the boil then simmer for 5 minutes.
For the sauce, reduce the beef stock by half, add the butter then finish with the vinegar.
Mix all the ingredients together for the salad.
To serve, spoon the beans on to a plate, top with salad, sit the duck on top drizzle the sauce around.
Ingredients
- 6 duck legs
- Small bunch thyme
- 15g table salt
- 1 bay leaf
- 2 cloves garlic
- 500g duck fa
- 2 tbs runny honey
Beans
- 25g butter
- 2 cloves garlic peeled and chopped
- 300g white beans, cooked
- 1 shallot, peeled and diced
- ½ leek diced
- 100ml double cream
- Salt and pepper
Sauce:
- 200ml beef jus
- 15g butter
- 1 tsp sherry vinegar
Salad:
- 1 small head frisee
- 50g bacon lardons fried until crisp
- Few sprigs chives chopped
- 1 tbs French salad dressing
Method
Salt the duck legs with the thyme and garlic and pop in the fridge for 24 hours. Wash off the salt then pop into a deep roasting dish with the thyme and garlic. Cover in duck fat and simmer for 2 hours, chill.
Remove the duck legs from the tin, remove any excess fat, pop onto a roasting tray, drizzle in honey then roast for 20 minutes at 220c.
Melt the butter in a large pan, add the garlic, shallot and leek and cook for a minute. Add all the remaining ingredients, bring to the boil then simmer for 5 minutes.
For the sauce, reduce the beef stock by half, add the butter then finish with the vinegar.
Mix all the ingredients together for the salad.
To serve, spoon the beans on to a plate, top with salad, sit the duck on top drizzle the sauce around.
