Duck confit with bean cassoulet – Food & Home Magazine

Ingredients

• <h3>Duck</h3>
• 25ml rock salt
• 30ml (2 tbsp) crushed black peppercorns
• 4 garlic cloves, crushed
• 3 bay leaves crushed
• 4 sprigs fresh thyme, leaves only
• rind of 1 orange
• 4 x large duck legs and thighs (about 200g each)
• <h3>Bean cassoulet</h3>
• 50g dried butter beans
• 50g dried black soya beans
• 50g dried flageolet beans
• 50g dried sugar beans
• 50g dried mung beans
• 800g rendered duck fat, for roasting (see cook’s tip)
• 800ml chicken stock
• 100g onions, chopped
• 3 garlic cloves
• 100g streaky bacon or pancetta, diced
• 4 sprigs fresh thyme
• 2 bay leaves
• salt and freshly ground black pepper, to taste
• 1 small bunch fresh flat-leaf parsley, roughly chopped
• olive oil, for drizzling
• red wine vinegar, to serve