Michael Van De Elzen: Confit of Duck with White Beans & Sage

Ingredients

• 6 duck legs
• 6 tbsp sea salt
• 5 cloves garlic, crushed
• 1 tbsp thyme, chopped
• olive oil to cover
• cracked black pepper
• 250 grams dried white beans
• 1 carrot, chopped
• 1 onion, peeled and chopped
• 2 ripe tomatoes, chopped
• 2 tbsp olive oil
• 2 tbsp flat parsley, chopped
• 1 tbsp sage, chopped
• smoked meat trimmings, like bacon if you have any
• 1 tbsp unsalted butter