Duck Confit with Beans
This recipe starts with salting the duck legs along with thyme and garlic and popping them in the fridge for 24 hours!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Oven
- Roasting dish
- Roasting pan
- Pan
- Saucepan
- Refrigerator
- Kitchen scale
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Spoon
- Plate
- Fine-mesh sieve
- Colander
- Skillet
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
- 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
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