Ingredients

Ingredients For the duck confit

• 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

For the butter bean mash

• 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

For the butter bean and tomato compote

• 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

For the red wine sauce

• 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

Description

Recipe Uses 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...

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