Give the humble can of baked beans a makeover with this delicious recipe.


  • 400 g beans (strained)
  • 100 g smoked bacon lardons
  • 1 onion sliced
  • 2 cloves garlic
  • 1 spring thyme
  • 500 g chicken stock
  • 4 legs confit duck
  • 1 l duck/goose fat
  • 100 g bread crumbs
  • 50 g parsley
  • 0.5 lemon zest
  • 20 g butter


  • Melt duck fat and season, add duck legs and simmer for 2 hours or until the meat falls away from the bone.
  • Pick meat and reserve to one side.
  • Strain beans and reserve tomato sauce, rinse beans.
  • Fry bacon, sausage until brown add diced onion and garlic and sweat until soft.
  • Add chicken stock and thyme and reduce by half.
  • Add the rinsed beans and continue to boil for 5 minutes.
  • Mix in picked duck and stir in the butter.
  • Pour mix into serving bowl.
  • Put bread crumbs parsley and lemon zest fool processor and blend until thoroughly mixed.
  • Sprinkle crumb mix on top of beans and place under grill for 1 minute.
  • Serve.

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