Ingredients

• 4 duck legs
• approx 15g table salt (you will need 15g/½oz salt per kilo of duck legs)
• 2-3 sprigs fresh thyme
• leaves only
• 300g/11oz duck fat
• 1 banana shallot
• finely sliced
• 1 garlic clove
• finely diced
• 200g/7oz tinned tomatoes
• 400g/14oz tinned flageolet beans
• drained and rinsed
• 200ml/7fl oz chicken stock
• 1 sprig rosemary
• leaves finely chopped
• salt and freshly ground black pepper
• 50g/2oz butter
• 500g/1lb 2oz floury potatoes
• peeled
• cut into chunks
• 500g/1lb 2oz celeriac
• peeled
• cut into chunks
• 75g/3oz butter
• 110ml/4fl oz double cream
• salt and freshly ground black pepper

Directions

• For the duck
• weigh the duck legs. You will need 15g/½oz of salt per kilo of duck legs. Place the duck legs into a roasting tray and sprinkle with the salt. Sprinkle over the thyme
• then cover the tray with cling film and chill in the fridge overnight.
• Heat a heavy frying pan over a low to medium heat
• then add the duck legs to the pan and cover them completely in the duck fat.
• Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours
• or until the meat is very tender. Remove the duck legs from the fat
• reserving the fat
• and place onto a clean roasting tray
• draining off any excess fat.
• Shred the meat from two of the confit duck legs. Set the other two aside.
• Heat a little of the reserved duck fat in a frying pan over a medium heat. Add the shallot and garlic and fry for 1-2 minutes
• or until softened.
• Add the canned tomatoes
• bring the mixture to a simmer and cook for a further 2-3 minutes.
• Add the shredded duck meat
• flageolet beans
• stock and rosemary and return the mixture to the boil. Boil for another 2-3 minutes
• then season
• to taste
• with salt and freshly ground black pepper
• then whisk in the butter.
• Heat a little more of the reserved duck fat in a frying pan over a high heat. Add the reserved duck legs
• skin-side down
• and fry for 2-3 minutes
• or until the skin is crisp and the duck meat is warmed through.
• Meanwhile
• for celeriac mash
• place the potatoes and celeriac into a pan of salted water and bring to the boil. Reduce the heat and simmer for 15 minutes
• or until just tender. Drain well and return to the pan to steam over the heat for one minute.
• Pass the cooked potatoes and celeriac through a ricer (or mash with a potato masher) until smooth
• then return to the pan. Add the butter and cream and mix well
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pile some of the celeriac mash onto each of two serving plates
• then spoon the ragoût alongside. Top each portion with a crispy confit duck leg.