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