This article was written for Annabel & Grace, which is now part of Rest Less.
Servings
4
servingsTotal time
1
hour10
minutesMy (less goose fat-ty) variation on confit duck or cassoulet. It’s inexpensive and ideal for a midweek supper. The meltingly soft beans go brilliantly with the super tasty duck legs. Can’t resist this recipe!
Ingredients
4 duck legs
Large onion, peeled and diced
8 shallots, peeled and halved
2 carrotd, peeled and diced
4 – 6 celery sticks, finely sliced
2 cloves garlic, peeled and finely chopped
Flat leaf parsley (big handful) finely chop the leaves.
2 chicken stock cubes
400g can haricot beans (or cannellini, lentils, butter beans)
Handful frozen peas
Directions
- Heat your oven to 190°C/Fan 170°C/Gas 5. Pat the duck legs dry with kitchen paper, prick them all over, then season with salt and pepper. Pop them into a roasting tin and cook for 90 minutes.
- Warm a tbsp olive oil in the frying pan and add the onion, shallots, carrot and celery. Cook over a medium heat for 10 mins until the veg has softened and gently caramelised.
- Add the garlic and the stock and pour in 500ml boiling water. Cover and simmer for 15 mins until the veg is tender.
- Drain the beans and add them to the veg. Warm through when the duck legs are cooked and crispy.
- Share the bean stew into warmed shallow bowls and top each with a duck leg. Scatter over the parsley leaves. Good served with creamy mash.
Notes
- This recipe works well with whatever tins of beans – or indeed lentils – you happen to have handy.