Roast Duck Legs with White Beans
Roast Duck Legs with White Beans



  • 4 quality duck legs
  • Handful of thyme
  • Oil for drizzling
  • 500g sliced carrots
  • 4 chopped garlic cloves
  • 2 x 400g tin of white haricot beans, drained
  • Preheat the oven to 160C. Heat a little oil in a casserole, and sizzle the legs, skin-side down until golden and the fat has rendered. Turn, and cook for 15 mins to brown all over. Remove to a plate and set aside, and pour away half the fat from the casserole. Return it to the heat, and fry the carrots, thyme, and garlic, along with some salt and pepper, for 5 mins. Sit the legs on top, skin-side up, and pour in about 150ml of water. Bring to a simmer, then cover and stick in the oven for 90 mins.
  • Remove the casserole from the oven and uncover. Turn up the oven to 200C, and lift the duck legs onto a plate before stirring the beans into the carrot and thyme mixture. Place the duck legs back on top, and cook - uncovered - for another 30 mins. Leave to rest for 10 mins, then serve with some wilted greens.
30 mins
2 serving

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