Duck Confit with Yellow Beans


Duck Confit

4 largeDuck legs (200g each)
30 gSea salt
1 tbsBlack peppercorns, crushed
4 clovesGarlic, peeled and finely chopped
2Bay leaves, finely sliced
4Sprigs thyme, picked
800Duck fat

Yellow Bean
½Onion, peeled, finely sliced
4 clovesGarlic, peeled, halved
100 gBacon, cut into 1 inch wide
100 gSkinned and halved yellow beans, soaked overnight
1Bay leave
4Sprigs thyme
700 gChicken stock
1 tspBlack pepper, freshly ground
¼ tspSalt
2 tbsExtra virgin olive oil
3 tbsChopped parsley
100 gRocket salad


  1. Pat duck legs dry with paper towels and rub with salt, black peppercorn, garlic, bay leave and thyme. Marinate overnight in refrigerator.
  2. Preheat oven at 120 ํC. Discard all the marinade, place duck legs skin side up in deep ovenproof dish and pour duck fat just to cover the duck legs.
  3. Put in the oven for 3 hours or until the duck is tender. Then deep fry duck legs in 180 ํC hot oil until skin is crispy. Keep hot.
  4. Meanwhile, bring onion, garlic, bacon, yellow bean, bay leave, thyme sprigs and chicken stock to simmer over low heat for 1 hour until the beans are softened.
  5. Season with salt and pepper, to taste. Mix in extra virgin olive oil and parsley.
  6. To serve, spoon the beans on the plate and top with duck confit and serve with rocket salad.