340g tin cannellini beans (drained of excess juice)
A few fresh thyme leaves
2 bay leaves
A pinch of sea salt (to taste)
1 tsp. cornflour mixed with a little cold water
Chopped flat leaf parsley
Rub the duck legs with all the ingredients except the fat, place in a deep tray and cover with cling film.
Marinade and refrigerate overnight.
The next day the duck will be cured. Remove from the fridge, rub off the marinade, then rinse in cold water for a few seconds and pat dry.
Preheat your oven to 120°C for fan assisted or 130°C for ovens without a fan.
Place the duck legs into a heavy bottomed pan and cover with the fat, then seal with a tight fitting lid.
Bring to a simmer over a low heat then place into the preheated oven and cook for approximately 2 hours 30 minutes or until the meat is tender and pulls apart easily from the bone.
Remove from the oven and turn the temperature up to 220°c fan assisted or 230°c without fan , ready to crisp the skin.
Leave the duck to cool in the fat, then remove from the pan and transfer the meat into a cool non-stick pan with an oven proof handle.
Place in preheated oven for approximately 20 minutes until the skin is golden and crispy, ensuring the duck is hot all the way through.
Whilst the duck is cooking, create the cannellini bean hotpot. First, warm the fat in a heavy based saucepan or casserole dish.
Next, add the onions and celery and cook for around 5 minutes, stirring occasionally, until the onions are soft and translucent.
Add the carrots and garlic for a minute more, stirring constantly.
Add the chicken stock, beans, thyme and bay leaves, then bring to a simmer.
Thicken the sauce with a little corn flour by stirring in to the simmering liquid a little at a time.
Cover partially, reduce to a low heat and simmer for 8 to 10 minutes.
Remove the bay leaves, add the parsley and serve with the duck and sautéed potatoes.
