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RECIPE  Honey Duck  with Cannellini Beans
Serves 2
We buy prepared duck leg confit in a vacuum six pack at our fine food store Adams Farm Market in Kingston, NY.
Saves a great deal of time & energy, & they are superior to what I could concoct.
INGREDIENTS

2 duck legs
4 tbsp clear honey

For the beans:
1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 oz. white wine or vermouth
1 sprig fresh thyme
About 1 (14.5 oz) can diced tomatoes
About 1 (15.5 oz.) can cannellini beans, drained and rinsed
salt and freshly ground black pepper
1/2 oz. fresh parsley, chopped
1 oz. butter

METHOD

1. Preheat oven to 400F.
2. To make the beans, heat the olive oil in a pan and sauté the onion and garlic for a few minutes. Add the wine, thyme and tomatoes, and bring to a simmer for 15 minutes. Add the beans and simmer for a further 10 minutes. Season with salt and pepper.
3. Add the chopped parsley and butter to finish.
4. Place duck legs in a roasting pan. Drizzle on the honey & roast the legs for about 10 minutes until heated through, basting the honey glaze a few times.

TO SERVE

Place the beans on the plate & top with the duck legs. drizzle any extra honey glaze on top.

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