Ingredients
- 2 cooked confit duck legs
- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- 125g packet smoked bacon lardons
- 1 tbsp tomato purée
- ½ tsp smoked paprika
- Sprig of thyme
- 300mls chicken stock
- 1 tin of butterbeans, rinsed
- 4 sausages
- 4 chunks of white pudding (or black)
- A handful of breadcrumbs
1 Set the oven to 185 degrees.
2 Remove the residual fat from the duck legs and put it in a shallow casserole pan along with the onion, carrot and bacon.
3 Cook over a medium heat for 10 minutes, until the vegetables soften, then add the tomato purée and smoked paprika.
4 Continue to cook for two minutes or so, then add the thyme, chicken stock and butter beans.
5 Bring to a simmer and allow to reduce and thicken a little.
6 Cut the duck legs in half at the joint and sit on top of the beans, then intersperse the white pudding and the sausages.
7 Scatter the breadcrumbs over the top, then bake for 30 minutes until golden and bubbling.
