1 litre of chicken stock or duck stock (if you started off with a whole duck)
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.