Honey Roast Duck Confit with Tomato Beans

Main courseServes 4

h4. To make the duck confit # Weigh the duck legs and place on a tray. Sprinkle with 15g salt per kilo, then sprinkle with the thyme, cover with clingfilm and place in fridge overnight # Heat the duck fat to simmering point, add the duck legs and cook slowly for about 1-2 hours, until the meat is almost falling off the bones, leave to cool in the fat # Preheat oven to 180 degrees # Scrape the fat from the duck legs # To serve place in a tray, smear with the honey and roast for about 10 minutes h4. To make the tomato stew # Heat the oil in a pan, gently cook the garlic and spring onion until soft, add the thyme leaves and tomatoes and cook gently for 5 minutes # Add the white wine and beans and cook for a further 2-3 mins # Add parsley and season h4. For the sauce # Heat all the ingredients apart from the butter, boil and simmer until reduced # Stir in the butter, remove from heat h4. To serve # Place the warm stew on plate # Top with the duck confit, spoon the sauce around


h4. For the confit * 4 duck legs * 15g table salt per kilo of duck legs * 4 sprigs thyme leaves only * 1kg duck fat * 4tbsps honey h4. For the tomato and butterbeans * 2 tbsps olive oil * 2 cloves garlic, finely chopped * 5 spring onions finely chopped * 1 sprig thyme, leaves only * 300g tomatoes chopped * 50ml white wine * 350g tin butterbeans * 1 bunch parsley chopped h4. For the sauce * 250ml red wine * 750ml beef stock * 50ml balsamic vinegar * 10g butter