BBC Good Food Magazine

Use your new casserole dish to cook this hearty meal from One-pots magazine


One-pan roast duck legs with white beans

SERVES 4 PREP 20 mins COOK 2 hrs 30 mins EASY

4 duck legs handful of thyme sprigs sun lower oil, for drizzling 500g carrots, sliced 4 garlic cloves,

inely chopped

2 x 400g cans white

beans, drained

If you have time, lightly salt the duck legs a day or two before cooking, scatter with some of the thyme sprigs, then cover and chill.

Heat the oven to 160C/ 140C fan/gas 3. Heat a little oil in a shallow flameproof casserole or roasting tin. If the duck legs have been salted in advance, pat them dry with kitchen paper. Sizzle the legs in the tin or casserole, skin-side down, until golden brown. Turn and cook for 10-15 mins to brown them all over.

Remove the duck legs to a plate and pour away half the fat (save this for roasties). Return the dish or tin to the heat and fry the carrots, garlic and thyme along with some seasoning for 5 mins until the carrots are starting to soften. Sit the duck legs on top, skin-side up, then pour 100ml water over the veg. Bring to a simmer, cover and transfer to the oven to cook for 1 hr 30 mins.

Remove the casserole or tin from the oven and uncover. Turn the oven up to 200C/ 180C fan/gas 6. Lift the duck out onto a plate and stir the beans through the carrots and thyme. Sit the duck back on top, then return to the oven, uncovered, to cook for another 20-30 mins until the duck skin is crisp and the beans are simmering. Remove from the oven and leave to rest for 10 mins, then serve straight from the dish.

PER SERVING 584 kcal • fat 37g • saturates 11g • carbs 28g • sugars 10g • ibre 13g • protein 28g • salt 0.4g

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