Confit Duck Leg Recipe with Duck Sauce

Confit Gressingham duck leg, haricot beans and star anise duck sauce

  • serves 4
  • Easy

The Falcon’s hearty country cooking makes for perfect homemade comfort food – try this impressive duck dish from the Herefordshire restaurant. Keep the left-over duck fat from the confit to make roast potatoes



  • sea salt 2 tbsp
  • thyme 1 bunch, leaves picked
  • bay leaves 2
  • white peppercorns 1 tsp
  • star anise 1
  • ornage 1, zested
  • Gressingham duck legs 4
  • duck fat 500ml


  • dried haricot beans 300g
  • butter 100g chopped, cubed
  • carrot 1 large, finely chopped
  • celery 1 stick, finely chopped
  • onion 1 small, finely chopped
  • garlic 2 cloves, crushed
  • thyme a sprig
  • star anise 2
  • bay leaf 1
  • duck or beef stock 300ml
  • flat-leaf parsley ½ a bunch, finely chopped
  • chives ½ a bunch, finely chopped


  • Step 1

    Mix the the salt, thyme leaves, bay, peppercorns, star anise and orange zest in a bowl, then coat the duck legs thoroughly. Cover and chill for 24 hours.

  • Step 2

    Meanwhile, put the dried haricot beans into a bowl and cover with plenty of cold water. Leave to soak overnight.

  • Step 3

    Heat the oven to 150C/fan 130C/gas 2 and gently wash off the marinade from the duck legs under cold running water. Put in a deep tray or pan, so that the duck legs fit snugly, then cover with enough duck fat to completely submerge. Put a lid on the pan or cover the tray with foil and put into oven for 3 hours.

  • Step 4

    While the ducks are cooking, put the soaked beans into a pan, cover with water and cook for 45 minutes-1 hour or until just cooked.

  • Step 5

    Heat the butter in a pan and cook all the vegetables, garlic, thyme, star anise and bay with some seasoning for 10 minutes until soft. Drain the beans, then tip them and 100ml of the cooking water into the vegetables, and add the duck or beef stock. Bring to the boil, season and keep warm.

  • Step 6

    Carefully remove the duck legs from the fat, put onto a baking tray and turn up the oven to 200C/fan 180C/gas 6. Roast the duck legs for 15-20 minutes or until really golden and crisp.

  • Step 7

    Stir the herbs through the beans, spoon into shallow bowls, then top with the crispy duck legs.

Use the duck fat to make our best ever roast potatoes, recipe here

Best Roast Potatoes Ever Recipe


Discover more of our best duck recipes here...

Duck Leg Recipes with Potatoes

Nutritional Information

  • Kcals 741
  • Fat 44.1g
  • Saturates 20.1g
  • Carbs 35.7g
  • Sugars 4.9g
  • Fibre 17.8g
  • Protein 41.4g
  • Salt 1.7g