Ingredients
- For the duck confit
-
- 4
duck legs - 1 tbsp
salt per kilo of duck legs - 2-3 sprigs fresh
thyme, leaves stripped - 300g/11oz
duck fat - 4 tbsp clear
honey - 6 tbsp extra virgin
olive oil
- 4
- For the butter bean mash
-
- 600g/1lb 5oz
King Edward potatoes, peeled and cut into chunks - 1 x 400g/14oz can
butter beans, rinsed and drained - 2 tbsp extra virgin
olive oil - 75ml/3fl oz
milk salt - freshly ground
white pepper
- 600g/1lb 5oz
- For the butter bean and tomato compote
-
- 1 tbsp
olive oil - 1
onion, chopped - 2
garlic cloves, chopped - 2 sprigs fresh
thyme - 2 x 400g/14oz cans
chopped tomatoes - 110ml/4fl oz
white wine - 1 x 400g/14oz tinned
butter beans, rinsed and drained - salt and freshly ground
black pepper - 2 tbsp fresh flatleaf
parsley, roughly chopped
- 1 tbsp
- For the red wine sauce
-
- 25g/1oz
butter - ½
red onion, thickly sliced - 250ml/9fl oz
red wine - 750ml/1pt 6fl oz fresh
beef stock - salt and freshly ground
black pepper
- 25g/1oz
Preparation method
-
For the duck confit, weigh the duck legs and sprinkle with one tablespoon of salt per kilo of duck. Place onto a tray and sprinkle with the thyme. Wrap with cling film and place in the fridge overnight.
-
Heat a heavy pan and add the duck legs. Add the duck fat to completely cover the legs. Bring the fat to a gentle simmer and cook slowly for about two and a half hours, or until the duck meat is very tender.
-
Meanwhile, preheat the oven to 180C/355F/Gas 4.
-
Using a pair of tongs, remove the duck legs from the fat and place on a roasting tray, draining off any excess fat.
-
Whisk the honey and oil together in a bowl, then smear generously over the duck legs.
-
Transfer the duck legs to the oven to roast for 18-25 minutes, spooning more honey glaze over the legs 2-3 times during cooking. Remove from the oven and leave to rest.
-
For the butter bean mash, place the potatoes and butter beans into a pan of water and bring to the boil. Reduce the heat and simmer for 15 minutes.
-
Drain the potatoes and beans and place into a large bowl. Add the olive oil and milk and mash to a purée. Season, to taste, with salt and freshly ground white pepper.
-
For the butter bean and tomato compote, heat a deep-sided frying pan until hot, then add the olive oil, onions and garlic and fry together for three minutes.
-
Add the thyme, tomatoes and white wine and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.
-
Add the butter beans and simmer for a further 15 minutes, then season, to taste, with salt and freshly ground black pepper and stir in the chopped parsley.
-
For the red wine sauce, melt half of the butter in a frying pan and add the onions. Fry the onions until golden-brown, then add the stock and red wine. Bring to the boil, then reduce the heat to simmer the sauce until it has reduced by half and slightly thickened. Pass through a sieve into a clean pan.
-
Whisk in the remaining butter and season, to taste, with salt and freshly ground black pepper.
-
To serve, place a spoonful of the butter bean mash into the centre of four plates. Top with the duck confit and place a spoonful of the compote on the side. Spoon the red wine sauce around and serve.