Duck Confit with Yellow Beans
Ingredients
Duck Confit
| 4 large | Duck legs (200g each) |
| 30 g | Sea salt |
| 1 tbs | Black peppercorns, crushed |
| 4 cloves | Garlic, peeled and finely chopped |
| 2 | Bay leaves, finely sliced |
| 4 | Sprigs thyme, picked |
| 800 | Duck fat |
Yellow Bean
| ½ | Onion, peeled, finely sliced |
| 4 cloves | Garlic, peeled, halved |
| 100 g | Bacon, cut into 1 inch wide |
| 100 g | Skinned and halved yellow beans, soaked overnight |
| 1 | Bay leave |
| 4 | Sprigs thyme |
| 2 | Cloves |
| 700 g | Chicken stock |
| 1 tsp | Black pepper, freshly ground |
| ¼ tsp | Salt |
| 2 tbs | Extra virgin olive oil |
| 3 tbs | Chopped parsley |
| 100 g | Rocket salad |
Method
- Pat duck legs dry with paper towels and rub with salt, black peppercorn, garlic, bay leave and thyme. Marinate overnight in refrigerator.
- 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.
- 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.
- 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.
- Season with salt and pepper, to taste. Mix in extra virgin olive oil and parsley.
- To serve, spoon the beans on the plate and top with duck confit and serve with rocket salad.
