- 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
- 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
- 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
- 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
- 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.