Duck Confit Legs with Butter Bean Braise and Roasted Eggplant

By Hugo Firth

Recipe overview

25 minutes | 15 minutes | 40 minutes

Crispy-skinned duck confit legs over a rich butter bean braise with carrots, celery, shallots, thyme and white wine. Roasted eggplant alongside. A weeknight cassoulet — deeply satisfying, low carb, and mostly hands-off once the confit is done.

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Serves:
french
duck
cassoulet
butter-beans
low-carb
weeknight
autumn
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Ingredients

duck

  • 4 - duck confit legs

braise

  • 400 g tins - butter beans (drained and rinsed)
  • 4 - shallots (finely sliced)
  • 2 - carrots (peeled, sliced into rounds)
  • 2 stalks - celery (sliced)
  • 4 - garlic cloves (sliced)
  • 4 sprigs - fresh thyme
  • 150 mls - dry white wine
  • 200 mls - chicken or duck stock
  • 2 tbsps - duck fat (rendered from crisping the legs)

roasted eggplant

  • 2 - eggplant (cut into chunks)
  • 2 tbsps - olive oil

to serve

  • 1 handful - fresh parsley (optional, roughly chopped)

Instructions

  1. Roast the eggplant — toss chunks in olive oil and salt, roast at 200C for 25-30 min until golden and collapsing. Get this in first.

  2. Crisp the duck legs — heat a dry frying pan over medium. Place legs skin-side down, cook 5-7 minutes until skin is deep golden and crackling. Flip briefly for 2 minutes. Remove and keep warm.

  3. Build the braise — keep 2-3 tbsp rendered duck fat in the pan. Add shallots, carrots, and celery. Cook over medium heat for 8-10 minutes until softened and lightly golden. Add garlic and thyme, cook 1 minute more.

  4. Add white wine, reduce by half (~3 min). Add stock and butter beans. Simmer 10 minutes until reduced by a third and beans are creamy. Season well.

  5. Spoon beans and vegetables into bowls, top with a crispy duck leg, roasted eggplant alongside. Scatter parsley over if using.