I absolutely love duck confit and this little dish is a perfect compliment. If you don’t order online you should be able to pick up some in most gourmet food stores, but beware they can be pricey so do shop around.
1 x 400g tin of cannellini beans
4 Confit Duck Legs at room temperature
3 tablespoons olive oil
2 onions, finely chopped
2 large carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1 bay leaf
2 sprigs of thyme
1 litre of chicken stock
1 x 250g tin of chopped tomatoes
1/2 glass of white wine
A handful of freshly chopped parsley
Heat the oil in a large heavy pot over medium heat and add the onions, carrots, celery, garlic, bay leaves, thyme, and cloves, stirring occasionally, until all the vegetables are soft and tender, about 8 minutes.
Add the chicken stock, white wine and tomatoes and simmer for about 20 minutes or until the stew has reduced a little. Stir every few minutes and spoon off any froth that bubbles to the top. 5 minutes before you serve add the beans and stir through.
Place the duck confit legs on a baking tray and cook for 20 minutes at 200˚C/Gas Mark 6 or until the skin is sizzling.
Serve the duck confit on top of the bean stew and sprinkle with a little parsley! Serve straightaway!