Duck Confit with Tomato Butter Beans

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Serves: 4

Ingredients

• 1 tbsp vegetable oil
• 1 onion, roughly chopped
• 2 garlic cloves, crushed or finely grated
• 1 tbsp tomato purée
• 1 red pepper
• 800g chopped tomatoes
• 400g butter beans
• 2 confit duck legs
• salt and freshly ground black pepper

Method

1. Place the confit duck legs in to frying pan and crisp up the duck skin, place the duck legs into a hot oven and cook for about 20mins.
2. Meanwhile heat the oil in a sauté pan and fry the onion for 3–4 minutes, until just softened. Add the garlic and pepper and cook for another 2 minutes, then stir in the tomato purée and cook for another minute.
3. When the duck is cooked, place the butter beans mix into a bowl, place the confit leg on top and finish with herb oil.