Ingredients

• 4 duck legs
• 1 tbsp salt per kilo of duck legs
• 2-3 sprigs fresh thyme
• leaves stripped
• 300g/11oz duck fat
• 4 tbsp clear honey
• 6 tbsp extra virgin olive oil
• 600g/1lb 5oz King Edward potatoes
• peeled and cut into chunks
• 1 x 400g/14oz can butter beans
• rinsed and drained
• 2 tbsp extra virgin olive oil
• 75ml/3fl oz milk
• salt
• freshly ground white pepper
• 1 tbsp olive oil
• 1 onion
• chopped
• 2 garlic cloves
• chopped
• 2 sprigs fresh thyme
• 2 x 400g/14oz cans chopped tomatoes
• 110ml/4fl oz white wine
• 1 x 400g/14oz tinned butter beans
• rinsed and drained
• salt and freshly ground black pepper
• 2 tbsp fresh flatleaf parsley
• roughly chopped
• 25g/1oz butter
• ½ red onion
• thickly sliced
• 250ml/9fl oz red wine
• 750ml/1pt 6fl oz fresh beef stock
• salt and freshly ground black pepper

Directions

• For the duck confit
• weigh the duck legs and sprinkle with one tablespoon of salt per kilo of duck. Place onto a tray and sprinkle with the thyme. Wrap with cling film and place in the fridge overnight.
• Heat a heavy pan and add the duck legs. Add the duck fat to completely cover the legs. Bring the fat to a gentle simmer and cook slowly for about two and a half hours
• or until the duck meat is very tender.
• Meanwhile
• preheat the oven to 180C/355F/Gas 4.
• Using a pair of tongs
• remove the duck legs from the fat and place on a roasting tray
• draining off any excess fat.
• Whisk the honey and oil together in a bowl
• then smear generously over the duck legs.
• Transfer the duck legs to the oven to roast for 18-25 minutes
• spooning more honey glaze over the legs 2-3 times during cooking. Remove from the oven and leave to rest.
• For the butter bean mash
• place the potatoes and butter beans into a pan of water and bring to the boil. Reduce the heat and simmer for 15 minutes.
• Drain the potatoes and beans and place into a large bowl. Add the olive oil and milk and mash to a purée. Season
• to taste
• with salt and freshly ground white pepper.
• For the butter bean and tomato compote
• heat a deep-sided frying pan until hot
• then add the olive oil
• onions and garlic and fry together for three minutes.
• Add the thyme
• tomatoes and white wine and bring to the boil
• then reduce the heat to simmer for 15-20 minutes
• until the sauce has thickened.
• Add the butter beans and simmer for a further 15 minutes
• then season
• to taste
• with salt and freshly ground black pepper and stir in the chopped parsley.
• For the red wine sauce
• melt half of the butter in a frying pan and add the onions. Fry the onions until golden-brown
• then add the stock and red wine. Bring to the boil
• then reduce the heat to simmer the sauce until it has reduced by half and slightly thickened. Pass through a sieve into a clean pan.
• Whisk in the remaining butter and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place a spoonful of the butter bean mash into the centre of four plates. Top with the duck confit and place a spoonful of the compote on the side. Spoon the red wine sauce around and serve.