How to cook Duck Confit with butter beans & savoy cabbage

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
How to cook Duck Confit with butter beans & savoy cabbage

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

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.

How to cook Duck Confit with butter beans & savoy cabbage

Serving suggestion:

Serve with crusty baguette & a glass of Bordeaux.

How to cook Duck Confit with butter beans & savoy cabbage

How to cook Duck Confit with butter beans & savoy cabbage