Confit Duck with White Beans

A delicious, comforting and easy recipe for cold winter days.

Serves 2

2 confit duck leg
1 medium carrot
1 medium onion
3 sprigs thyme
150 g piece pancetta
2 tins white beans
1 vegetable stock cube
1 small bunch flat leaf parsley
3 tablespoons olive oil
salt and freshly ground black pepper

Preheat an oven to 200˚ C. Peel the carrot and chop finely along with the onion. Cut the pancetta into small cubes. Dissolve the stock cube in 600 ml hot water. Drain the liquid from the beans.
Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the confit duck legs, skin-side down, until golden. Remove from the pan and place in a roasting dish.
Add the onion, carrot, pancetta and thyme to the pan and fry gently for 12 minutes. Add the stock and boil until the liquid has reduced by half. Place the duck in the oven for 10 minutes.
Add the white beans to the pan and warm up. If necessary, season with salt and pepper. Pick the parsley leaves and finely chop.
Mix the parsley through the beans and spoon on to a plates. Lay the duck on top and serve.

Confit Duck Leg with Caramelized Apple and Horseradish Mash

Serves 4

4 confit duck legs
2 kg floury potatoes
3-4 tablespoons horseradish (from a jar)
100-130 g butter
3 granny smith apples
10 juniper berries
2 tablespoons honey
milk, enough for a creamy mash
salt and freshly ground black pepper

Peel the potatoes and cut into 2 cm cubes. Place in a pan of salted water, bring to the boil and cook until the potatoes are soft.

Preheat the grill in the oven. Peel the apples and cut into wedges; lightly crush the juniper berries. In a frying pan over medium-high heat, melt 30g butter; add the apples, 2 tablespoons honey and the juniper berries. Cook the apples until lightly caramelized and just tender.

Place the confit duck legs in a roasting dish under the grill until golden and warmed through, about 10-12 minutes. Drain the potatoes, return to the pan and mash until smooth. Add 70-100 g butter, the horseradish and enough milk to make a smooth, silky mash. Season with salt and pepper and keep warm.

Spoon the mash on to serving plates. Lay the duck on top, spoon the apples and their juices around and serve.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

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Duck Confit

4 duck legs
100 g coarse sea salt
freshly ground black pepper
1 head garlic, separated into cloves
8 sprigs fresh thyme
2 bay leaves, crumbled
700g duck or goose fat

Rub the duck legs with the coarse sea salt, freshly ground black pepper, one crushed garlic clove, four sprigs of thyme and the bay leaves. Pack tightly into a ceramic dish, skin side down, then drizzle over the brandy, cover the dish with cling film and leave to marinate in the fridge for 24 hours.

Preheat the oven to 150C. Scrape the marinade off the duck pieces.

Heat the duck or goose fat in a heavy ovenproof casserole dish, then add the duck, the remaining garlic cloves and the remaining thyme. Make sure that the duck is completely submerged in the melted fat.
Transfer the dish to the oven and bake for 3½-4 hours, or until the meat is very tender when pierced with a skewer and the fat in the skin is completely rendered.
Remove from the oven and allow to cool uncovered. Strain half of the fat and bring to the boil in another pan, then pour into a clean ceramic dish large enough to hold the duck without it touching the sides. Leave to set in the fridge.
Once the duck is cool, place into the prepared ceramic dish and strain over the remainder of the melted fat and place into the fridge for 1-2 hours to set. (This can be stored in the fridge for up to one month.)
To serve, preheat the oven to 200C. Scrape off the fat from the duck legs, then place into a roasting tray. Roast in the oven for 40 minutes, or until the skin is crisp and golden-brown. Serve immediately.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours