DUCK WITH CANNELLINI AND MIXED VEGETABLE PICKLE

Sometimes, a dinner becomes special simply because everything comes together so perfectly, such as when crisp-skinned duck legs share a plate with plump ivory beans and pink pickles as sharp as a surgeon’s knife. Crisp yet soft, sweet yet teasingly sharp, this duck-’n’beans dinner is a meal, both frugal and luxurious, where everything seems in harmony.

Preparation 1 hour, plus chilling and soaking overnight Cooking 1 hour 50 minutes Serves 4

FOR THE PICKLE

50G SMALL GHERKINS (CORNICHONS)

150ML GHERKIN PICKLING LIQUOR

150G CARROTS

2 MEDIUM RED ONIONS 1 MEDIUM WATERMELON RADISH 150ML CIDER VINEGAR 125ML WHITE WINE VINEGAR 15 BLACK PEPPERCORNS

½ TSP WHITE PEPPERCORNS 1 TSP SEA SALT

½ TSP SUGAR

FOR THE BEANS

500G DRIED CANNELLINI BEANS 1 CELERY STICK

6 SPRIGS THYME

8 BLACK PEPPERCORNS 4 BAY LEAVES

1 LARGE SHALLOT

FOR THE DUCK

120ML OLIVE OIL 7 GARLIC CLOVES 10 BLACK PEPPERCORNS 4 DUCK LEGS

8 SPRIGS ROSEMARY

1 To make the pickle, cut the cornichons in half lengthways, reserving 150ml of the liquor from the jar. Peel the carrots, slice very thinly, then add to the cornichons. Peel the onions, then slice into very thin rounds. Separate the rings and add to the carrots.

2 Peel and very finely slice the radish, then cut each slice into quarters. Add to the carrots and onions and set aside. Put the reserved pickling liquor, cider and wine vinegars, peppercorns, salt and sugar into a small stainless-steel saucepan and bring to the boil. Pour it over the sliced vegetables and cover with a plate. Refrigerate for at least 4 hours, preferably overnight.

3 Soak the dried beans in a bowl of deep, cold water overnight. The following day, drain the beans, place in a large, deep saucepan and cover with water. Add the celery stick, broken in half, the thyme, peppercorns, bay and the shallot, halved. Bring to the boil, lower the heat and partially cover with a lid. Leave the beans to simmer for 45-60 minutes, or until tender enough to crush between finger and thumb.

4 For the duck, first season the oil with salt and pepper. Peel the garlic and put three of the cloves in a mortar with a good pinch of sea salt and the peppercorns. Smash the garlic, salt and peppercorns to a paste with a pestle, then stir in the oil.

5 Preheat oven to 200°C (180°C fan) gas mark 6. Rub the duck legs all over with the seasoned oil and set aside in a cool place for 30 minutes. Drain the beans, reserving a ladleful of the cooking liquor. Brown the duck on the hob in a roasting tin over a moderate heat, turning now and again, until each side is golden brown. Turn the legs plump-side up.

6 Spoon the drained beans around the duck legs, tuck in the rosemary sprigs and the reserved garlic cloves, then pour in the reserved ladleful of bean cooking liquor.

7 Bake the duck for about 45-50 minutes, turning the beans over once during cooking. Serve the duck and beans with the pickle.