CookTeaser

A CookTale

We purchase our Duck Confit legs fully prepared in a vacuum six-pack at our fine food market, Adams Fairacre Farm, in Kingston, NY. It not only saves a great deal of time & energy, but I’m certain that they are superior to what I could concoct from scratch.

INGREDIENTS For the Duck Confit

2 Duck Confit legs
3 TB of Honey
Kosher Salt & black Pepper

INGREDIENTS For the Beans

1 TB of EVOO
1/2 an Onion (chopped)
2 Garlic Cloves (chopped)
2 oz of White Wine or Vermouth
1 sprig fresh Thyme
1 (14.5 oz) can diced Tomatoes
1 (15.5 oz.) can of Butter Beans or Cannellini Beans, (drained)
Kosher Salt & fresh Black Pepper
1/2 oz fresh Parsley, chopped
1 oz of Butter

METHOD

1. Preheat the oven to 400F.

2. To prepare the Beans, heat the EVOO in a large pan & sauté the Onion & Garlic until translucent & tender, about 7 minutes. Add the Wine, Thyme & Tomatoes & simmer for 15 minutes. Add the Beans & simmer for a further 10 minutes. Season with Salt & Pepper & add the Butter & Parsley.

3. Place Duck legs in a roasting pan. Drizzle on the Honey & roast the legs for about 10 minutes until heated through, basting with Honey half way through.

TO SERVE

Spoon the Beans on the plate & top with a Duck Confit leg. Drizzling on additional Honey is optional, but desirable.