Confit duck with white beans, speck and broad beans


  • Serves 4 people

  • 200 gm dried cannellini beans, soaked overnight in cold water, drained
  • ½ carrot, finely chopped
  • ½ onion, finely chopped
  • 5 thyme sprigs
  • 1 garlic clove, finely chopped
  • 200 gm podded broad beans (about 600gm unpodded)
  • 200 gm podded peas (about 500gm unpodded)
  • 2 tbsp olive oil
  • 200 gm speck, cut into lardons
  • 100 ml chicken stock
  • 50 gm butter, coarsely chopped
  • 1 tbsp flat-leaf parsley, coarsely chopped
  • Confit duck
  • 750 gm duck fat (see note)
  • 4 duck Marylands (about 250gm each)
  • 6 thyme sprigs
  • 2 tbsp sea salt flakes
01   For confit duck, melt fat over medium heat in a wide saucepan large enough to fit duck legs in a single layer. Add duck Marylands, ensuring they’re completely covered in fat. Reduce heat to very low, add thyme and salt, season to taste with black pepper, cover with a round of baking paper and cook until duck is very tender (3-3½ hours). Gently remove with a slotted spoon and set aside. (Strain duck fat and refrigerate for another use.)
02   Meanwhile, rinse white beans under cold running water, combine in a saucepan with carrot, onion, thyme and half the garlic, cover with cold water and simmer over low heat until beans are tender (50 minutes-1 hour). Drain well (discard carrot, onion and thyme) and set aside.
03   Preheat oven to 200C. Blanch broad beans until bright green (1 minute), refresh, drain, peel and set aside. Blanch peas until bright green (30 seconds-1 minute) refresh, drain and set aside.
04   Place duck skin-side up on an oven tray lined with baking paper, roast until skin is crisp and duck is warmed through (8-10 minutes).
05   Meanwhile, heat oil in a frying pan over medium heat, add speck and stir occasionally until golden (3-4 minutes). Stir in remaining garlic, then add stock and white beans and simmer until beans are warmed through (2-3 minutes). Stir in peas and broad beans, season to taste, then stir in butter and parsley. Divide among serving plates, top with duck, season to taste and serve hot.
Note Duck fat is available in cans or jars from select delicatessens.

This recipe is from the October 2012 issue of Australian Gourmet Traveller.







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