Slow Roasted Duck with Beans

Recipe serves 4

Ingredients:

- 4 duck legs

- 2 cans canneli beans 

- 120g guanciale, diced

- 15g sage, chopped

- 250g chicken stock

- 2 onions, diced

- 4 cloves garlic, minced

- 1 tsp mustard

Instructions:

- Using a sharp knife, puncture holes in the skin and fat of the duck. Rub with black pepper and salt and let sit for 20 minutes. Pat dry.

- Place the duck skin side down in a oven-safe pot or roasting tray. Add in a splash of water and cover with a lid or aluminium foil. Place in an oven preheated to 120C for two hours. Flip the duck over and place back into the oven for another two hours. Remove the duck and strain the duck fat for roasted vegetables or potatoes.

- To crisp up the skin of the duck, lay out on a sheet pan skin side up and roast at 230C until the skin is golden brown and crispy.

- Place guanciale in a pan over medium heat. Render until golden brown and crispy, then remove with a slotted spoon leaving the fat in the pan. Add in your onions, cooking until golden brown and caramelised. Add in your garlic, cooking until fragrant.

- Add in the guanciale and sage, frying until aromatic, then pour in the beans and chicken stock, adding in the mustard. Let simmer for about 15 minutes or until reduced. Season with salt and pepper to taste.

- To serve, place the beans in a bowl and top with your roasted duck.