Duck Confit with Beans - James Martin Chef

Ingredients

• 6 duck legs
• Small bunch thyme
• 15g table salt
• 1 bay leaf
• 2 cloves garlic
• 500g duck fa
• 2 tbs runny honey
• 25g butter
• 2 cloves garlic peeled and chopped
• 300g white beans, cooked
• 1 shallot, peeled and diced
• ½ leek diced
• 100ml double cream
• Salt and pepper
• 200ml beef jus
• 15g butter
• 1 tsp sherry vinegar
• 1 small head frisee
• 50g bacon lardons fried until crisp
• Few sprigs chives chopped
• 1 tbs French salad dressing