Ingredients
4 duck legs
15g/½oz salt per kg of duck legs
2-3 sprigs fresh thyme, leaves stripped
300g/10½oz duck or goose fat (tinned goose fat is available in many supermarkets)
4 tbsp clear honey
For the beans
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, chopped
100ml/3½fl oz white wine
2 sprigs fresh thyme
1 tin chopped tomatoes
6 tomatoes, skinned, deseeded and chopped
350g tin flageolet beans, drained and rinsed
salt and freshly ground black pepper
15g/½oz fresh parsley, chopped
50g/2oz butter
Method
1. First make the duck confit. Weigh the legs and sprinkle with 15g/½oz of salt per kilo. Sprinkle with the thyme, then wrap in clingfilm and place in the fridge overnight.
2. The next day wash off the salt from the duck legs and pat dry with kitchen towel. Melt the duck or goose fat in a large pan, then add the duck legs. Cook slowly for about 1½ hours, then allow to cool.
3. Preheat the oven to 200C/400F/Gas 6. To make the beans, heat the olive oil in a pan and sauté the onion and garlic for a few minutes. Add the wine, thyme, tinned and fresh tomatoes, and bring to a simmer for 15 minutes. Add the beans and simmer for a further 15 minutes. Season with salt and freshly ground black pepper, then add the chopped parsley and butter to finish.
4. Meanwhile, take the duck legs from the fat and place in a roasting pan. Drizzle over the honey and roast in the oven for about 20 minutes, basting with the honey glaze 2-3 times.
5. To serve, place the beans on the plate and top with the duck legs, drizzling any extra glaze over the top.
