Confit duck with bean stew

Confit duck with bean stew

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

Now common all over France, confit duck was originally a speciality of Gascony, where it has been made this way for centuries. Traditionally, the duck legs were cured in salt before being slowly cooked in their own fat. The great thing about duck confit is that you can use the fat for seriously good roast potatoes or combine it with some of the shredded meat to make rillettes.

Ingredients

Quantity Ingredient

For the confit duck legs

Quantity Ingredient
4 duck legs
500g duck fat, at room temperature
2 bay leaves
small bunch thyme

For the bean stew

Quantity Ingredient
1 large onion, finely diced
4 garlic cloves, crushed
200g chestnut mushrooms, sliced
50ml olive oil
400g tin borlotti beans, drained and rinsed
400g butter beans, drained and rinsed
400g chopped tomatoes
25g tomato puree
large bunch flat-leaf parsley, leaves picked and chopped
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 150°C.
  2. For the confit duck, place the duck legs in a large ovenproof dish with a lid and cover with the duck fat. Add the bay leaves and thyme, cover and cook in the oven for 3 hours until the duck is very tender.
  3. For the bean stew, place a large non-stick frying pan over medium heat. Add the olive oil, onions, garlic and mushrooms and cook for 5 minutes until softened. Add the beans and tomatoes and stir in the tomato purée. Bring to the boil and cook over medium heat for another 5 minutes, then stir in the parsley.
  4. Carefully remove the confit duck legs from the dish and drain on kitchen paper. Place a non-stick frying pan over high heat, add the duck legs and fry until browned and crispy. Season with salt and pepper and serve with the bean stew.
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