Confit duck with bean stew

Name: Confit duck with bean stew
Ingredients: 4 duck legs; 500g duck fat, at room temperature; 2 bay leaves; Small bunch of thyme; 1 large onion, finely diced; 4 garlic cloves, crushed; 200g chestnut mushrooms, sliced; 50ml olive oil; 400g tin borlotti beans, drained and rinsed; 400g tin butter beans, drained and rinsed; 400g tin chopped tomatoes; 25g tomato purée; Large bunch of flat-leaf parsley, leaves picked and chopped; Sea salt; freshly ground black pepper

www.jamesmartinchef.co.uk

Ingredients - 4 duck legs - 500g duck fat, at room temperature - 2 bay leaves - Small bunch of thyme - 1 large onion, finely diced - 4 garlic cloves, crushed -

View full recipe on www.jamesmartinchef.co.uk

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