Recipe revisions

Name: Duck Confit Legs with Butter Bean Braise and Roasted Eggplant
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 duck confit legs; 400 g tin 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 ml dry white wine; 200 ml chicken or duck stock; 2 tbsp duck fat (rendered from crisping the legs); 2 eggplant (cut into chunks); 2 tbsp olive oil; 1 handful fresh parsley (optional, roughly chopped)

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Duck Confit Legs with Butter Bean Braise and Roasted EggplantRev 1

Carrots and celery add sweetness and aromatics that balance the richness of the duck fat beautifully. Save any leftover duck fat — excellent for roasting potatoes. Leftovers reheat well the next day.

Title	Revision	Note	Actions
Duck Confit Legs with Butter Bean Braise and Roasted Eggplant	1	Carrots and celery add sweetness and aromatics that balance the richness of the duck fat beautifully. Save any leftover duck fat — excellent for roasting potatoes. Leftovers reheat well the next day.