How to cook Duck Confit with butter beans & savoy cabbage

Name: How to cook Duck Confit with butter beans & savoy cabbage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2

10 mins
15 mins
easy
2

Recipe by

Jeff Baker

Ingredients

Ingredients
2 F&Co confit duck legs
30g chicken Schmaltz or olive oil
30g unsalted butter
1 large onion finely sliced
4 cloves garlic finely sliced
1/2 small head savoy cabbage finely shredded & blanched in boiling water for 2 minutes
700g Jar butter beans
Tsp. chopped fresh thyme
200ml poultry stock
A pinch of red pepper flakes
Pinch grated nutmeg
Sea sea salt & freshly ground black pepper

Introduction

A super easy & heart warming dish based on a true regional classic of South West France ‘Garbure Bearnaise’ the original peasants' dish was really a way to use up excess ingredients such as sausage & confits, here is my refined version which sits in between an indulgent soup & a rich stew. This recipe for beans can be batch-cooked & frozen for another day.

Method

Preheat oven to 220°C /200°C fan assisted (gas 7)or set up an air fryer

Roast the sous vide duck leg skin side up until crisp & golden for around 20 minutes or airfryer 200°C for approximately 12 minutes or until crisp & golden

In a heavy based casserole, soften the onion & garlic in the butter & chicken schmaltz for 10 minutes over a low heat until sweet & tender

Next add the herbs & spices & stock, bring to a simmer & reduce a little

Fold through the beans & cabbage then season to taste with salt & pepper & simmer for a few minutes until all emulsified

Spoon into a bowl & sit the crispy duck leg on top.