Michael Van De Elzen: Confit of Duck with White Beans & Sage

Michael Van De Elzen,
Publish Date
Sunday, 21 May 2017, 9:42AM

Prep time: 20 minutes
Cooking time: Overnight + 1 hour 

6 duck legs
6 tbsp sea salt
5 cloves garlic, crushed
1 tbsp thyme, chopped
olive oil to cover
cracked black pepper

Mix together dry ingredients and rub into the duck legs, insuring the legs are well coated. Leave in the fridge overnight. Then wipe off seasoning and dry.

To cook, place olive in large deep tray, adding duck legs, ensuring completely covering legs. Heat slightly on a element before placing into a pre-heated oven for 3 hours on 130°C. Removing from oven and cool the legs in the oil.

White Beans & Sage

250 grams dried white beans
1 carrot, chopped
1 onion, peeled and chopped
2 ripe tomatoes, chopped   
2 tbsp olive oil
2 tbsp flat parsley, chopped
1 tbsp sage, chopped
smoked meat trimmings, like bacon if you have any
1 tbsp unsalted butter

Soak beans overnight then rinse and place into pot and cover with cold water.

Add all ingredients except sage and bring to simmer and cook for 1 hour.

Before serving add the sage.

To serve

Heat the oven to 180°C, take a frying pan and preheat. Place the duck leg skin-side down. Put the fry pan into the oven for 10 minutes allowing the ducks skin to firm up.

Serve in a bowl with duck on top of beans.


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