Simple French Cookery by Raymond Blanc

Author:Raymond Blanc
Language: eng
Format: epub
Publisher: Ebury Publishing

Duck leg confit with flageolet beans

Confit is a classic dish from southwest France. Duck legs are marinated in coarse salt, which completely changes their texture and flavour, then cooked very slowly in duck fat. If the fat boils, the wonderful texture of the meat will be spoilt.

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serves 4

preparation time: 35 minutes plus marinating overnight

cooking time: 2½ hours

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For the duck legs:

4 large organic or free range duck legs

30 g (1¼ oz) rock salt

1 tablespoon black peppercorns, crushed

4 garlic cloves, finely sliced

2 fresh bay leaves, sliced

4 fresh sprigs of thyme, finely chopped

800 g (1¾ lb) duck (or goose) fat, melted

For the flageolet beans:

250 g (9 oz) dried flageolet beans, soaked in cold water overnight

½ onion, finely sliced

4 garlic cloves, peeled and halved, and 1 garlic clove, crushed to a purée

100 g (4 oz) smoked streaky bacon, rind removed, diced

2 bay leaves

4 sprigs of fresh thyme

2 cloves

900 ml (1½ pints) water

2 tablespoons extra-virgin olive oil, plus extra to serve

a small handful of fresh flat-leaf parsley, roughly chopped

sea salt and freshly ground black pepper

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