Mike van de Elzen: Confit duck with whitebeans and sage

The Sunday Session with Francesca Rudkin

6 Duck legs 6 tbsp sea salt5 cloves garlic, crushed3 tbsp chopped thymeCracked black pepperPure olive oil to coverWhitebeans & sage500gm White Beans1 Carrot, chopped 1 Onions, chopped2 Tomatoes, chopped 2 tbsp Olive oil2 tbsp Flat parsley, chopped 1 tbsp Sage, choppedLittle bit of Smoked Meat Trimmings, like bacon
Mix together the salt, garlic, thyme & pepper.
Take your duck legs rub in the salt mixture.
Place the legs into a dish and then completely cover with any remaining salt. Leave in the fridge overnight.
In the morning rinse off any excess seasoning & dry
Place large deep tray, pouring over the oil ensuring completely covering legs.
Cover with some tin foil and place in the oven and bake for 2½-3 hours on 130*c. Test after this time. The meat should be tender and show no resistance when pulled with some tongs.
Remove from oven & allow the legs in the oil. Once cool you can refrigerate for up to a month.
Whitebeans & sage
Soak beans overnight before rinsing beans before placing into a large pot and just cover with cold water.
Add all ingredients except sage and bring to simmer. Cook for 1 hour. Before service add the sage.
TO SERVE
To heat confit duck leg. Place skin side down into a warmed frypan. Continue to fry on the skin until golden before placing in the oven on 180*c for 8 minutes on the skin.
Serve beans in a bowl with duck on top

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