Duck Confit with Tomato Butter Beans

Duck Confit with Tomato Butter Beans

Serves: 4


  • 1 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, crushed or finely grated
  • 1 tbsp tomato purée
  • 1 red pepper
  • 800g chopped tomatoes
  • 400g butter beans
  • 2 confit duck legs
  • salt and freshly ground black pepper


  1. Place the confit duck legs in to frying pan and crisp up the duck skin, place the duck legs into a hot oven and cook for about 20mins.
  2. Meanwhile heat the oil in a sauté pan and fry the onion for 3–4 minutes, until just softened. Add the garlic and pepper and cook for another 2 minutes, then stir in the tomato purée and cook for another minute.
  3. When the duck is cooked, place the butter beans mix into a bowl, place the confit leg on top and finish with herb oil.