Confit Gressingham duck leg, haricot beans and star anise duck sauce
- Preparation and cooking time
- Total time
- + 24 hours curing + overnight soaking
- Easy
- Serves 4
Ingredients
- 2 tbsp sea salt
- 1 bunch thyme, leaves picked
- 2 bay leaves
- 1 tsp white peppercorns
- 1 star anise
- 1 ornage, zested
- 4 Gressingham duck legs
- 500ml duck fat
HARICOT BEANS
- 300g dried haricot beans
- 100g chopped butter, cubed
- 1 large carrot, finely chopped
- 1 stick celery, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- a sprig thyme
- 2 star anise
- 1 bay leaf
- 300ml duck or beef stock
- ½ a bunch flat-leaf parsley, finely chopped
- ½ a bunch chives, finely chopped
Method
- 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.
