Duck Confit with Chestnut Pancetta Crumble & Green Beans – Sabato

Ingredients

• 4 legs Sabato duck confit
• 100g Pedrazzoli pancetta, finely chopped
• 100g Naiciña Pre-Cooked Organic Chestnuts, coarsely crumbled
• 1 large clove garlic, crushed
• 4 Tbsp Sabato semi-dried cherry tomatoes, halved
• 2 Tbsp thyme leaves
• The Spice Trader black pepper, freshly ground
• 400g green beans (or asparagus), trimmed and blanched for 1 minute
• Pons hot smoked paprika flakes
• Pomegranate vincotto, to serve
• Sprigs of thyme, to garnish