This is such a wonderful, rustic way to cook our beautiful properly free range duck.
This recipe is so comforting and hearty, it's the perfect thing to devour as the nights draw in and Autumn makes her presence felt.
Duck & Beans, by Gill Meller
Ingredients
Method
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Preheat the oven to 200C.
Place the dried beans in a large bowl and cover them with water. Add the salt, give the beans a stir and allow them to soak for 10 –12 hours or overnight.
The next day, place the duck into a large shallow casserole dish or roasting tin and trickle over a dash of oil. Rub the duck all over with a drizzle of oil then season the bird well with sea salt and pepper. Pop the duck into the oven a roast for 25 - 30 minutes or until it’s taken on some colour.
Meanwhile, drain the beans and place them in a large pan. Cover with fresh water, bring to a simmer and cook until the beans are just tender – about 45 minutes should do it.
Take the duck out of the oven and lift it out of the dish. Place the dish over a medium heat and add the bacon pieces. Allow them to cook gently on all sides until crisping round the edges. Now add the onions to the pan along with the garlic, chilli flakes and fennel seeds and cook, stirring regularly, until the onions are beginning to soften, about 10 minutes. Now stir in the beans and the tomato paste, along with the wine and just enough water to cover the beans. Place the duck back over the beans and cover lightly with kitchen paper or foil. If the beans are looking at all dry at any point, add a dash more water.
Place the dish in the centre of the oven a cook at 140C for 2 – 2.5 hours.
Remove the dish from the oven and allow the duck to rest for 10 – 15 minutes. Stir the beans and serve at once.
