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    Confit duck with butter beans & late summer vegetables

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    Confit duck with butter beans & late summer vegetables

    by Ed Smith

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 2

    Ingredients

    1½ tbsp extra virgin olive oil
    2 tbsp balsamic vinegar of Modena
    2 small red onions, peeled and quartered
    500g pack slow-cooked duck leg confit
    1 medium courgette, sliced into 2-3mm circles
    2 sprigs rosemary
    2 cloves garlic, thinly sliced
    1 corn on the cob, kernels removed with a knife (about 160g kernels)
    400g can butter beans

    Method

    1. Preheat the oven to 200°C, gas mark 6. In a small roasting tin combine 1 tbsp of the olive oil with the balsamic vinegar and a generous pinch of sea salt flakes. Roll the onion quarters in that and roast for 10 minutes, then add the duck leg, fat and juices from the pack to the tray and cook for 20 minutes more.

    2. Remove the roasting tin, increase the oven temperature to 220°C, gas mark 7, pour the juices from the roasting tin into a bowl, then return it to the oven for 5 minutes, so the duck and onions gain a little more colour. Ensure the duck is cooked through and the juices run clear, before removing to rest for a couple of minutes.

    3. While the onions and duck are cooking, place a large heavy-bottomed saucepan over a medium heat. Add the remaining oil, the sliced courgette and a generous pinch of salt and cook for
    3-4 minutes, stirring occasionally, ideally adding some colour to the slices. Reduce the heat to its lowest, add the rosemary, place a lid on top, and leave to gently steam and soften further for 2-3 minutes.

    4. Add the garlic, return the lid and cook for 1 minute more, before removing the lid, picking the rosemary out, increasing the heat to medium, and adding the corn and butter beans. Simmer for 4-5 minutes until hot, then remove from the heat.

    5. Spoon the beans and courgettes into 2 bowls (you may have some leftover for the next day). Fork the flesh from the duck leg in chunks and divide between the bowls with the onions. Skim as much fat from the duck juices as you can, whisk the remaining liquids to emulsify them, then spoon generously over the bowls and serve.

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