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How to cook duck legs? You can slow roast duck legs to bring out all the flavours. They are a perfect balance to soft haricot beans and simple yet delicious flavourings.
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- Serves 4
- Preparation time 15 mins
- Cooking time 2¼ hours
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- 4 Duck Legs
- Salt and Pepper
- 2 tbsp Olive Oil
- 1 Onion (chopped)
- 40 ml Cognac
- 700 ml Chicken Stock
- 250g dried Haricot Beans (soaked overnight)
- 1 Bay Leaf
- Parsley (chopped)
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- Remove the Duck Legs from all packaging and pat dry with kitchen paper. Allow the meat to come to room temperature.
- Preheat the oven to 180º/375°F/Gas 4. Season the Duck Legs with salt and pepper. Preheat a flameproof casserole dish, add oil and sear the Duck Legs on both sides until golden brown. Add onions and cook for further 2 minutes, deglaze the pan with cognac and add stock.
- Bring to the boil, cover with a lid and place into the middle of the oven for 30 minutes.
- Drain the beans and pour around the Duck legs in the pan. Add the bay leaf, cover with lid and return casserole dish to the oven for a further 1 ½ hours.
- Take the dish out of the oven and increase the oven to 230°C/450°F/Gas 8.
- Remove the Duck Legs from the casserole dish and place them onto a baking tray, and roast in the oven until the skin is crispy for approx. 15 minutes.
- Meanwhile bring the beans to the boil and reduce the liquid if necessary. Season to taste with salt and pepper.
- To serve arrange the beans with the Duck Legs onto preheated plates and sprinkle with parsley.
- Serve with pan roasted potato wedges with garlic and thyme.
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