SLOW-ROASTED DUCK WITH MASHED WHITE BEANS, SIZZLED HERBS AND OLIVES
Slow-roasting duck legs in the oven, uncovered, yields tender meat, similar to duck confit, and lovely crispy skin. Look for large moulard legs, available at some butcher shops and online. Here, they are served with savory mashed white beans. The beans are best cooked from scratch, but, if desired, they can be made a day or two in advance. A topping of sizzled rosemary, sage and olives brings it all together. It's a delicious dish, though somewhat rich, so a simple salad of arugula or some steamed broccoli rabe are nice as side dishes.
Provided by David Tanis
Categories dinner, beans, poultry, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook the beans: Rinse beans and put them, along with the onion, bay leaves, cloves and garlic, in a large heavy-bottomed pot with a lid. Add enough water to cover by 2 inches and bring to a boil over high heat.
- Add 2 teaspoons salt, reduce heat to low, and bring beans to a bare simmer. Cover, but leave lid ajar. Cook very slowly, adding water as needed, for about 1 1/2 hours, or until beans are soft. Taste broth and adjust seasoning. Remove onion, bay leaves, cloves and garlic, and discard. Let beans cool uncovered in the cooking liquid. (They may be cooked up to 2 days in advance and refrigerated.)
- As beans cook, prepare the duck legs: Lay them on a cutting board skin-side up, and use a skewer or the tip of a knife to prick the skin of each leg all over.
- Heat oven to 325 degrees. Season each leg generously on both sides with salt and pepper - don't go crazy, but don't be meek.
- Place legs in a roasting pan, in a single layer skin-side up. (Take care that the roasting pan is high-sided enough, as a fair amount of fat will be produced as legs cook.) Roast, uncovered, for 1 1/2 to 2 hours, until the meat is quite tender, nearly falling off the bone. At this point, check to see the skin is crisp and nicely browned.If not, raise oven temperature to 400 degrees, and roast for another 10 minutes, or perhaps more, until skin is crisped. Remove legs from roasting pan and keep warm. (An inch or more of liquid fat will have accumulated in the roasting pan. Let it cool a bit before pouring it into a jar for future use.)
- Bring beans to a boil in a pot over medium-high heat. Pull them off the heat, and drain in a colander, reserving liquid. Put three-quarters of the beans in a mixing bowl and use a potato masher to mash them. (Alternatively, you can purée the beans in a food processor.) Add bean broth as needed to loosen the mixture to the consistency of soft mashed potatoes. Stir in the reserved whole beans. Adjust the seasoning. Keep warm.
- Prepare sizzled herbs: Add 3 tablespoons olive oil to a skillet over medium-high heat. When oil is hot, add sage and rosemary until they're coated with oil. When all the sage leaves have wilted, keep stirring until the herbs begin to fry and crisp, 2 to 3 minutes. Turn heat to low, then swirl in the garlic and red-pepper flakes. Immediately add olives and warm through.
- To serve, pair one duck leg with a spoonful of mashed beans. Spoon some of the olive mixture over the duck and beans. If desired, dress crisp green arugula with just a few drops of lemon juice and a little salt, and serve alongside for a refreshing counterpoint to the rich, salty duck and beans.
WHITE BEAN SOUP WITH DUCK CONFIT
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Provided by Paul Grimes
Categories Soup/Stew Blender Bean Duck Tomato Cognac/Armagnac Fall Simmer Gourmet
Yield Makes 6 (main course) servings
Number Of Ingredients 15
Steps:
- Quick-soak beans by putting them in cold water to cover by 2 inches in a large pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding liquid.
- Remove skin and bones from duck legs, reserving both, then coarsely shred meat.
- Heat oil in a large heavy pot over medium heat until it shimmers, then cook reserved bones, onions, carrots, celery, garlic, bay leaves, thyme, and cloves, stirring occasionally, until vegetables are softened, about 8 minutes.
- Add drained beans, broth, water, and tomatoes and simmer, partially covered, stirring and skimming froth occasionally, until beans are tender, about 50 minutes.
- Meanwhile, thinly slice reserved skin, then lightly season with salt and pepper. Cook in a dry medium nonstick skillet over low heat, stirring to separate, until fat is rendered and skin is crisp, 6 to 8 minutes.
- Discard bay leaves, bones, and thyme from soup. Transfer 2 cups solids and 1 cup liquid from soup to a blender and blend until smooth (use caution when blending hot liquids), then return to soup. Stir in 2 teaspoons salt and 1/2 teaspoon pepper and keep warm, covered.
- Heat Armagnac in a small saucepan over low heat just until warm, then carefully ignite with a kitchen match (use caution; flames will shoot up). When flames subside, stir Armagnac into soup along with meat, parsley, and salt and pepper to taste. Serve sprinkled with crisp skin.
ONE-PAN ROAST DUCK LEGS WITH WHITE BEANS & CARROTS
Make a minimalist version of cassoulet by slow-roasting duck legs with white beans and carrots. It's a dish that's big on flavour but with few ingredients
Provided by Tom Kerridge
Categories Dinner
Time 2h50m
Number Of Ingredients 6
Steps:
- If you have time, lightly salt the duck legs a day or two before cooking, scatter with some of the thyme sprigs, then cover and chill until needed. (If you don't have the time, this is not an essential step.) Heat the oven to 160C/140C fan/gas 3. Heat a little oil in a shallow flameproof casserole or roasting tin. If the duck legs have been salted in advance, pat them dry with kitchen paper. Sizzle the legs in the tin or casserole, skin-side down, until golden brown and the fat has rendered out. Turn and cook for 10-15 mins to brown them all over.
- Remove the duck legs to a plate and pour away half the fat from the casserole or tin (you can save this for roasties). Return it to the heat and fry the carrots, garlic and thyme along with some seasoning for 5 mins until the carrots are starting to soften. Sit the duck legs on top, skin-side up, then pour about 100ml water over the veg. Bring to a simmer, cover and transfer to the oven to cook for 1 hr 30 mins.
- Remove the casserole from the oven and uncover. Turn the oven up to 200C/180C/gas 6. Lift the duck out onto a plate and stir the beans through the carrots and thyme. Sit the duck back on top, then return to the oven, uncovered, to cook for another 20-30 mins until the duck skin is crisp and the beans are simmering. Remove from the oven and leave to rest for 10 mins, then serve straight from the dish.
Nutrition Facts : Calories 584 calories, Fat 37 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium
CONFIT DUCK LEGS
Steps:
- Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.
- Wipe off marinade with paper towels.
- Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.
- Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
- Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes
CONFIT DUCK LEG WITH WHITE BEANS (HFW)
Steps:
- Combine the salt, pepper, thyme, bay leaves and garlic, then rub into the skin and meat of the duck legs. Put the legs in a tray or dish, and refrigerate for 24 hours. Next day, scrape off and reserve the seasonings. Heat the oven to 150C/300F/gas mark 2. Heat a trickle of olive oil in a frying pan over a fairly high heat, brown the legs all over and transfer to an oven dish in which they fit as snugly as possible. Scatter over the reserved seasonings and pour on enough oil just to cover, or almost cover. Cook in the low oven for about two hours (if the legs are not submerged in oil, turn them halfway through), until the meat falls off the bone. Leave to cool, then store in its oil in the fridge. To serve, remove one or two duck legs from their oil, allowing any excess oil to drip off, tear the meat off the bones and pull into shreds. Serve alongside white beans (mixed with a little sautéed onion or shallot, if you like) and watercress.
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