- 4 duck legs
- Approx. 15g table salt (you will need 15g per kilo of duck legs)
- 2-3 sprigs fresh thyme leaves only &1 garlic clove, finely diced
- 300g/11oz duck fat
- 1 banana shallot finely sliced
- 200g/7oz tinned tomatoes
- 400g/14oz tinned flageolet beans, drained and rinsed
- 200ml/7fl oz chicken stock
- 1 sprig rosemary, leaves finely chopped salt and freshly ground black pepper
- 50g/2oz butter
For the celeriac mash
- 500g/1lb 2oz floury potatoes, peeled, cut into chunks
- 500g/1lb 2oz celeriac, peeled, cut into chunks
- 75g/3oz butter
- 110ml/4fl oz double cream
- salt and freshly ground black pepper
- You will need 15g/½oz of salt per kilo of duck legs. Place the duck legs into a roasting tray and sprinkle with the salt. Sprinkle over the thyme, then cover the tray with cling film and chill in the fridge overnight.
- Heat a heavy frying pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat.
- Simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender.Remove the duck legs from the fat, reserving the fat, and place onto a cleanroasting tray, draining off any excess fat.
- Shred the meat from two of the legs. Set the other two aside.
- Heat a little of the reserved duck fat over a medium heat. Add the shallot and garlic and fry for 1-2 minutes, or until softened.
- Add the canned tomatoes, bring the mixture to a simmer and cook for a further 2-3 minutes.
- Add the shredded duck meat, flageolet beans, stock and rosemary and return the mixture to the boil for another 2-3 minutes, then season, to taste, with salt and freshly ground black pepper, then whisk in
- Heat a little more of the duck fat over a high heat. Add the reserved duck legs, skin-side down, and fry for 2-3 minutes, or until the skin is crisp and the duck meat is warmed through.
For the celeriac mash, place the potatoes and celeriac into a pan of salted water and bring to the boil, simmer for 15 minutes. Drain welland return to the pan to steam over the heatfor one minute. Pass the cooked potatoes and
celeriac through a ricer (or mash with masher)until smooth, then return to the pan. Add thebutter and cream mixing well, then season, totaste with salt and freshly ground black pepper.
To serve, pile some of the celeriac mash onto each of two serving plates, then spoon the ragoûtalongside. Top each portion with a crispyconfit duck leg.