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Serves 4.
Ingredients
For the duck confit
• 4 duck legs
• 15 g table salt, per kilo of duck legs
• 4 sprigs thyme, leaves only
• 3x340 g cans duck fat
• 4 tbsp clear honey
For the tomato and butterbeans
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• large spring onions, finely chopped
• 1 sprig thyme, leaves only
• 300 g tomatoes, chopped
• 50 ml white wine
• 1x350 g tinned butter beans
• 1 bunch parsley, chopped
For the sauce
• 1/3 bottle red wine
• 750 ml beef stock
• 50 ml balsamic vinegar
• 10 g butter
Method
1. To make the duck confit: weigh the duck legs and place on a tray. Sprinkle with 15g salt per kg, then sprinkle with the thyme. Cover with cling film and place in the fridge overnight.
2. Heat the duck fat in a large deep frying pan to simmering point. Add the duck legs and cook slowly in the fat for about 1-2 hours until the meat is almost falling off the bone. Leave to cool completely in the fat.
3. Preheat the oven to 180C/gas 4.
4. Scrape the fat from the duck legs and place the duck in a roasting tin. Smear with the honey and roast in the oven for about 20 minutes.
5. To make the tomato and butterbeans: heat the oil in a pan and gently cook the garlic and spring onion until soft. Add the thyme leaves and tomatoes and cook gently for 5 minutes. Add the white wine and beans and cook for another 2-3 minutes. Add the parsley and season with salt and pepper.
6. To make the sauce: in a separate pan heat all the sauce ingredients, except the butter and bring to the boil. Reduce the heat and cook steadily until reduced. Stir in the butter and remove from the heat.
7. To serve: place the tomato and bean mixture on the plate and top with the duck confit. Serve with the sauce spooned around.
Ingredients
For the duck confit
• 4 duck legs
• 15 g table salt, per kilo of duck legs
• 4 sprigs thyme, leaves only
• 3x340 g cans duck fat
• 4 tbsp clear honey
For the tomato and butterbeans
• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• large spring onions, finely chopped
• 1 sprig thyme, leaves only
• 300 g tomatoes, chopped
• 50 ml white wine
• 1x350 g tinned butter beans
• 1 bunch parsley, chopped
For the sauce
• 1/3 bottle red wine
• 750 ml beef stock
• 50 ml balsamic vinegar
• 10 g butter
Method
1. To make the duck confit: weigh the duck legs and place on a tray. Sprinkle with 15g salt per kg, then sprinkle with the thyme. Cover with cling film and place in the fridge overnight.
2. Heat the duck fat in a large deep frying pan to simmering point. Add the duck legs and cook slowly in the fat for about 1-2 hours until the meat is almost falling off the bone. Leave to cool completely in the fat.
3. Preheat the oven to 180C/gas 4.
4. Scrape the fat from the duck legs and place the duck in a roasting tin. Smear with the honey and roast in the oven for about 20 minutes.
5. To make the tomato and butterbeans: heat the oil in a pan and gently cook the garlic and spring onion until soft. Add the thyme leaves and tomatoes and cook gently for 5 minutes. Add the white wine and beans and cook for another 2-3 minutes. Add the parsley and season with salt and pepper.
6. To make the sauce: in a separate pan heat all the sauce ingredients, except the butter and bring to the boil. Reduce the heat and cook steadily until reduced. Stir in the butter and remove from the heat.
7. To serve: place the tomato and bean mixture on the plate and top with the duck confit. Serve with the sauce spooned around.
