You are here:

Honey roast duck confit with tomato sauceconfit with tomato sauce

James Martin from James Martin Digs Deep
James Martin gives rich duck confit a mouth-watering bite with piquant red wine sauce and serves it with tasty tomato and butterbeans

Honey roast duck confit with tomato sauceconfit with tomato sauce

Method

1. To make the duck confit: weigh the duck legs and place on a tray. Sprinkle with 15g salt per kg, then sprinkle with the thyme. Cover with cling film and place in the fridge overnight.

2. Heat the duck fat in a large deep frying pan to simmering point. Add the duck legs and cook slowly in the fat for about 1-2 hours until the meat is almost falling off the bone. Leave to cool completely in the fat.

3. Preheat the oven to 180C/gas 4.

4. Scrape the fat from the duck legs and place the duck in a roasting tin. Smear with the honey and roast in the oven for about 20 minutes.

5. To make the tomato and butterbeans: heat the oil in a pan and gently cook the garlic and spring onion until soft. Add the thyme leaves and tomatoes and cook gently for 5 minutes. Add the white wine and beans and cook for another 2-3 minutes. Add the parsley and season with salt and pepper.

6. To make the sauce: in a separate pan heat all the sauce ingredients, except the butter and bring to the boil. Reduce the heat and cook steadily until reduced. Stir in the butter and remove from the heat.

7. To serve: place the tomato and bean mixture on the plate and top with the duck confit. Serve with the sauce spooned around.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 30 min, plus overnight standing and cooling
Cook: 2 hrs 45 min

Ingredients

For the duck confit

4 duck legs
15g table salt, per kilo of duck legs
4 sprigs Thyme, leaves only
3x340g cans duck fat
4 tbsp clear honey

For the tomato and butterbeans

2 tbsp Olive oil
2 garlic cloves, finely chopped
large spring onion, finely chopped
1 sprig Thyme, leaves only
300g Tomatoes, chopped
50ml White wine
1x350g can butter beans
1 bunch Parsley, chopped