Name: Confit duck with white beans, speck and broad beans
Prep time: 45 min
Cook time: 220 min
Total time: 265 min
Yield: 4
Ingredients: 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

You’ll need to begin this recipe a day ahead.

Ingredients

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

Method

Main

1.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.)

2.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.

3.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.

4.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).

5.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.

Duck fat is available in cans or jars from select delicatessens.
This recipe is from the October 2012 issue of
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Weight

Ingredients

Method

Main

Related stories