You'll need a bit of patience.


  • 120g smoked bacon
  • 300g dried sausage (like sausison sec)
  • 450g dried haricot beans (soaked overnight)
  • 1 celery stick
  • 1 onion
  • 1 large carrot
  • 4 garlic cloves
  • 1 tblsp Irish rapeseed oil
  • 1 tblsp duck fat
  • 2 ripe plum tomatoes (or whole tinned)
  • Thyme, bay leaf
  • 1 tsp Irish sea salt
  • 1 tsp freshly ground black pepper
  • 1 litre of chicken stock or duck stock (if you started off with a whole duck)
  • To Finish:
  • 4 confit skeaghanore duck legs or other local free range duck
  • 50g dried breadcrumbs
  • Handful of fresh parsley
  • 250g duck fat
  • 1 tblsp salt


  • To confit your own duck legs, you need the 4 duck legs, 250g duck fat and 1 tablespoon of salt.
  • Rub the salt all over the duck legs.
  • Prick the skin with a needle, but not into the meat - this will allow the fat to come out from just under the skin.
  • Place in an ovenproof dish and put all the duck fat over.
  • Cook at a low temperature, depending on your patience: 140C (90 minutes), 120C (2 hours), 100C (3½ hours).
  • The slower you do it the better, as it will keep its weight, shape and colour. Just make sure the centre comes up to 75C.
  • If you want to keep it in the fridge for a few days cool it in the duck fat.
  • Keep the duck fat for doing roast potatoes or frying chicken - it adds fantastic flavour to everything.
  • Now, get your pan on medium heat with the oil and the 1 tablespoon of duck fat. Add the smoked bacon, then the onion, then the carrot, then the celery. Just leave about half a minute in between each addition until they just start to caramelise.
  • Add the garlic, the beans, the dried sausage, the herbs, the stock and the seasoning.
  • Cook it out until the beans are nice and soft.
  • You can put them in individual ovenproof dishes or in one large dish.
  • Sprinkle all the breadcrumbs on top, then place the confit duck legs on top.
  • Place in the oven at 170C until the duck is heated through and the skin is nice and crispy - the breadcrumbs will be golden brown.
  • Sprinkle with plenty of parsley and serve some crusty sourdough bread.

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