Duck leg confit with tomato beans

Servings: 4

Preparation: 10 minutes

Cooking: 60 minutes

Ingredients

• 1 onion, chopped
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 4 slices bacon, chopped raw
• 4 duck legs confit
• 1.5 l (6 cups) white beans, canned, rinsed and drained
• 375 ml (1 ½ cups) diced tomatoes
• 375 ml (1 ½ cups) tomatoes, crushed
• 2 cloves garlic, chopped
• 250 ml (1 cup) chicken broth
• 125 ml (½ cup) whisky

Preparation

1. Preheat the oven, rack in the center to 180 °C (350 °F).
2. In a hot casserole dish, brown the onion in the fat of your choice, 2 to 3 minutes.
3. Add the bacon and brown for 2 minutes.
4. Then add the duck legs, beans, tomatoes, garlic, stock and whisky.
5. Place the casserole, without a lid, in the oven and cook for 1 hour. Check the seasoning.