Duck confit
This classic French dish sees duck legs slow cooked until tender. Delicious served in a cassoulet or simply with sautéed potatoes and veg.
Haricot beans with sausage & pancetta
- Preparation and cooking time
- Prep:
- Cook:
- Plus soaking overnight
- More effort
- Serves 4 - 6
Skip to ingredients
- 350g dried haricot beansoaked overnight in cold water
- 1 carrot
- 1 onionchopped
- 1 bouquet garni(we used thyme, bay leaves and parsley stalks)
- 2 flat-leaf parsleysprigs
- 2 sagesprigs
- 4 tbsp olive oil
- 125g pancettacut into thin lardons
- 200g Toulouse sausages
- 4-6 confit duck legbought or homemade (see recommended recipe below)
- small handful flat-leaf parsleyfinely chopped
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Drain and rinse the soaked beans, then put them in a large saucepan and cover with cold water. Add the vegetables, herbs, olive oil and pancetta and bring to the boil. Simmer for 1 hr, or until the beans are soft. Add the whole sausages and simmer for a further 12-15 mins until cooked through. Drain off the excess liquid, discarding the whole carrot and sage sprigs. The beans should have the texture of a thick soup. Remove the sausages, slice and return to the beans.
step 2
Meanwhile, heat oven to 200C/180C fan/ gas 6. Remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.
step 3
Stir the chopped parsley into the beans with some seasoning, then pour into shallow bowls and sit a piece of duck on top.
