Indulge in this irresistible one-pan wonder! Slow-roasted duck legs, tender white beans, and sweet carrots come together in a symphony of flavours. This dish is packed with protein and fibre, making it a hearty and healthy meal that's big on taste with minimal effort.
skin on
finely chopped
canned, drained
for cooking
fresh
for drizzling
sliced
for seasoning
for seasoning
If time permits, lightly salt the duck legs a day or two before cooking. Scatter with some fresh thyme sprigs, then cover and chill until needed. This step is optional but enhances flavour. Preheat your oven to 160C (140C fan/gas 3).
Heat a little sunflower oil in a shallow flameproof casserole dish or roasting tin. If the duck legs were salted, pat them dry with kitchen paper. Place the duck legs skin-side down in the hot tin and sizzle until the skin is golden brown and the fat has rendered out. Turn the duck legs and cook for another 10-15 minutes to brown them all over.
Remove the duck legs from the tin and set them aside on a plate. Carefully pour away half of the rendered fat from the casserole dish (you can save this for other uses, like roasting potatoes).
Return the casserole dish to the heat. Add the sliced carrots, finely chopped garlic, and the remaining thyme sprigs to the tin. Season with salt and black pepper. Fry for 5 minutes until the carrots begin to soften.
Place the browned duck legs back into the casserole dish, skin-side up, on top of the vegetables. Pour about 100ml of water over the vegetables. Bring the mixture to a simmer on the hob, then cover the casserole dish and transfer it to the preheated oven. Cook for 1 hour and 30 minutes.
After 1 hour and 30 minutes, remove the casserole dish from the oven and uncover it. Increase the oven temperature to 200C (180C fan/gas 6). Lift the duck legs out again and place them on a plate.
Stir the drained white beans through the carrots and thyme in the casserole dish. Return the duck legs to the dish, placing them skin-side up on top of the bean and carrot mixture. Return the uncovered dish to the oven and cook for another 20-30 minutes, or until the duck skin is crisp and the beans are simmering.
Once cooked, remove the casserole dish from the oven and let it rest for 10 minutes before serving directly from the dish.
For an even richer flavour, consider adding a splash of dry white wine or chicken stock along with the water in step 4.
Leftover duck fat can be stored in the fridge for future use in roasting vegetables or potatoes.
If you prefer a thicker sauce, you can mash a small portion of the beans against the side of the pan before the final roast.