Duck Confit with Yellow Beans


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


  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.