Crispy Roast Duck With Haricot Beans (a taste sensation)

Crispy Roast Duck With Haricot Beans

Recipe by GraceCourse: MainDifficulty: Easy peasy


Total time





My (less goose fat-ty) variation on confit duck or cassoulet. It’s inexpensive and ideal for a midweek supper. The meltingly soft beans go brilliantly with the super tasty duck legs. Can’t resist this recipe!


  • 4 duck legs

  • Large onion, peeled and diced

  • 8 shallots, peeled and halved

  • 2 carrotd, peeled and diced

  • 4 – 6 celery sticks, finely sliced

  • 2 cloves garlic, peeled and finely chopped

  • Flat leaf parsley (big handful) finely chop the leaves.

  • 2 chicken stock cubes

  • 400g can haricot beans (or cannellini, lentils, butter beans)

  • Handful frozen peas


  • Heat your oven to 190°C/Fan 170°C/Gas 5. Pat the duck legs dry with kitchen paper, prick them all over, then season with salt and pepper. Pop them into a roasting tin and cook for 90 minutes.
  • Warm a tbsp olive oil in the frying pan and add the onion, shallots, carrot and celery. Cook over a medium heat for 10 mins until the veg has softened and gently caramelised.
  • Add the garlic and the stock and pour in 500ml boiling water. Cover and simmer for 15 mins until the veg is tender.
  • Drain the beans and add them to the veg. Warm through when the duck legs are cooked and crispy.
  • Share the bean stew into warmed shallow bowls and top each with a duck leg. Scatter over the parsley leaves. Good served with creamy mash.

Cook’s Tip

  • This recipe works well with whatever tins of beans – or indeed lentils – you happen to have handy.

Check out the Hoisin Duck Noodles recipe on this website