Cooked by Leo - serves two greedy people
Posh nosh is all well and good but sometimes, when the rain is lashing down, when the wind is howling and when the cold is creeping in, all you need is a store cupboard staple to warm the cockles of your heart - step forward this Duck Leg recipe with Posh Beans...
For the Duck...
2 x Duck Legs
Sprigs of Thyme
For the Beans...
1 x Red Onion
1 x clove of Garlic
Some Lardon (or pancetta, or bacon)
4 x tomatoes, chopped
1 x tin cherry tomatoes
2 x glasses of good red wine (one for the dish, one for the chef)
Sprigs of thyme
Sprig of rosemary
Tin of butter beans (or similar bean of your choice)
Tin of haricot beans (or similar bean of your choice)
Pour yourself a glass of white wine. Take a slurp.
For the duck, add the legs to a roasting pan and sprinkle some of the thyme on top, with some sprigs underneath each leg. Season well and place in the oven - 180 degrees for 20 mins.
Start on the beans by gently frying the lardon - no need for any oil as the fat will melt and give you this for free.
Once the lardon are getting a bit crispy (say 5 mins) add the finely diced red onion and garlic and sweat down - add some butter if you think it needs it.
Once softened, add a glass of red wine - should be bubbling away nicely.
Have another slurp of white wine.
Add a sprig of thyme and rosemary and reduce down for a minute or two. Then add the chopped tomatoes. Cook for a minute of two. Then add the tin of cherry tomatoes and cook for five minutes.
Check on your duck - baste a little with the duck's own fat - then back in the oven for another 20 minutes.
Now add your beans - remove from tins into a sieve and wash for a few seconds to take away some of the gloop - then add to pan. Cook for ten more minutes.
Then take of heat and leave - it gets much tastier this way.
Time for the red wine - slurp.
By now you duck should be ready - bit pink, but succulent at the same time. Lovely crispy skin.
In a nice looking dish (preferably a posh bowl) add a few spoonfuls of beans - then plonk the duck on top.
We like to enjoy this on an autumnal evening, fire roaring with a glass or two of chewy, deep rooted red from Australia - barossa shiraz is perfect for us.
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Angela's easy Duck Leg and Beans recipe...
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What do you think of this Duck Recipe from Marsala Rama? Let us know what you think!