Ingredients

The following ingredients have 4 Servings
  • 1kg desiree potatoes, peeled, chopped into 2cm pieces
  • 4 confit duck legs
  • 4 eschalots, finely chopped
  • 200ml white wine
  • 1 cup (250ml) chicken stock
  • 1 tablespoon Dijon mustard
  • 1 tablespoon each finely chopped flat-leaf parsley and tarragon leaves
  • 6 tomatoes, quartered, seeds removed
  • 400g baby green beans, blanched, refreshed

Instruction

  • Preheat oven to 200°C. Line a baking tray with baking paper. Place potatoes in a pan of cold, salted water and bring to the boil over medium-high heat. Cook for 8-10 minutes until just tender. Drain well.
  • Scrape off excess fat from duck and set aside. Place 2 tablespoons duck fat in a baking dish and melt in the oven for 2 minutes. Toss potatoes in fat and season. Roast potatoes for 10 minutes. Place duck on lined tray and roast with the potatoes for a further 20 minutes, turning potatoes once, until duck and potatoes are crisp and golden.
  • Meanwhile, heat 1 tablespoon reserved fat in a pan over a medium heat. Cook eschalot, stirring, for 1 minute until just starting to soften. Add wine and increase heat to high. Simmer for 8-10 minutes until reduced to about 2 tablespoons. Add stock and simmer for a further 6-8 minutes until reduced by half. Whisk in mustard and herbs, then season.
  • Cut tomatoes into strips, then toss with beans and half the dressing. Serve with potatoes, duck and remaining dressing.