Duck Confit with Braised White Beans and Thyme
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Ingredients
- 4 duck confit legs
- 800 g tinned cannellini beans, drained
- 200 g tinned chopped tomatoes
- 1 onion, finely diced
- 3 garlic cloves
- 200 ml chicken stock
- 4 fresh thyme sprigs
Nutrition (per serving)
- Calories
- 759 kcal
- Protein
- 55.1 g
- Carbohydrate
- 34.6 g
- of which sugars
- 5.4 g
- Fat
- 40.9 g
- of which saturates
- 12.9 g
- Fibre
- 12.4 g
- Salt
- 4.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5) and roast the duck confit legs on a tray for 25-30 minutes until the skin is crisp and the meat is heated through.
- 2
Meanwhile, heat a splash of the duck fat from the tray in a pan and cook the onion for 6 minutes until soft, then add the garlic and cook for 1 minute more.
- 3
Stir in the cannellini beans, tinned tomatoes, chicken stock and thyme sprigs and simmer for 15 minutes until thickened.
- 4
Remove the thyme stalks and season well.
- 5
Spoon the beans onto plates and top each with a duck confit leg.
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