Confit duck with bean stew recipe | Taste of France®

Ingredients

• 4 duck legs
• 500g duck fat, at room temperature
• 2 bay leaves
• Small bunch of thyme
• 50ml olive oil
• 1 large onion, finely diced
• 4 garlic cloves, crushed
• 200g chestnut mushrooms, sliced
• 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 and freshly ground black pepper