Confit Duck, Bacon and Beans

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Step 1.

Preheat your oven to 150°C.

Step 2.

Season the duck legs well with salt and set aside for at least 20 mins.

Step 3.

Add the duck fat to a heavy pan with a lid. If the fat has solidified slightly, place it into the oven for a few minutes to warm up and become liquid again.

Step 4.

Pat the duck legs dry with kitchen paper, then place them in the pan and make sure they're completely covered by the duck fat.

Step 5.

Place a piece of greaseproof paper over the top and push it down until a little of the duck fat goes over the surface to weigh it down.

Step 6.

Pop the lid on the pan and place it into the oven for two and a half hours.

Step 7.

To make the beans, add the pancetta to a saucepan and place over a medium heat with a splash of olive oil. After a few minutes, once the pancetta has started to go golden, finely slice and add the onion.

Step 8.

Cook for about 5 mins until the onion is softening, then mince the garlic and sage and add to the pan. Cook for another 2 mins.

Step 9.

Drain and add the cannellini beans and mustard, and pour in the stock. Bring to a simmer and cook for 15 mins until most of the liquid has reduced and the beans are thick and saucy. Taste and season with salt and pepper.

Step 10.

Once the duck is ready, remove from the pan (keep the fat, you can reuse it for things like roast potatoes!).

Step 11.

Place a frying pan over a medium heat and add the duck legs skin-side down along with a spoon of the duck fat. Fry for about 5 mins until the skin is golden brown and crispy. Season with flaky salt.

Step 12.

To serve, spoon up a nice portion of the beans and sit a duck leg on top. Great with a vinegary green salad.

You can economise on duck fat by using 50/50 sunflower oil.

4 Duck Legs
500g Duck Fat
120g Pancetta
1 Onion
2 Cloves of Garlic
Handful of Sage
2 Tins of Cannellini Beans
1 Tsp Wholegrain Mustard
250ml Chicken Stock
Salt
Pepper
Olive Oil