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Confit duck with white beans, speck and broad beans
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“Press Food & Wine’s confit duck is just superb. Would you please request the recipe?”
Jade Tsen, Brighton, SA
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Confit duck with white beans, speck and broad beans
Serves
4
Cooking Time
Prep time 45 mins, cook 3 hrs 40 mins
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200 gm
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dried cannellini beans, soaked overnight in cold water, drained
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½
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carrot, finely chopped
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½
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onion, finely chopped
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5
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thyme sprigs
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1
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garlic clove, finely chopped
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200 gm
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podded broad beans (about 600gm unpodded)
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200 gm
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podded peas (about 500gm unpodded)
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2 tbsp
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olive oil
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200 gm
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speck, cut into lardons
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100 ml
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chicken stock
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50 gm
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butter, coarsely chopped
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1 tbsp
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flat-leaf parsley, coarsely chopped
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| Confit duck |
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750 gm
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duck fat (see note)
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4
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duck Marylands (about 250gm each)
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6
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thyme sprigs
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2 tbsp
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sea salt flakes
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1
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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.)
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2
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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.
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3
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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.
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4
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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).
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5
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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.
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Note Duck fat is available in cans or jars from select delicatessens.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.
RECIPE Press Food & Wine, Adelaide, SA
PHOTOGRAPHY William Meppem
STYLING Lucy Weight
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