For the duck

    • 4 duck legs
    • approx 15g table salt (you will need 15g/½oz salt per kilo of duck legs)
    • 2-3 sprigs fresh thyme, leaves only
    • 300g/11oz duck fat

    For the ragoût

    • 1 banana shallot, finely sliced
    • 1 garlic clove, finely diced
    • 200g/7oz tinned tomatoes
    • 400g/14oz tinned flageolet beans, drained and rinsed
    • 200ml/7fl oz chicken stock
    • 1 sprig rosemary, leaves finely chopped
    • salt and freshly ground black pepper
    • 50g/2oz butter

    For the celeriac mash

    • 500g/1lb 2oz floury potatoes, peeled, cut into chunks
    • 500g/1lb 2oz celeriac, peeled, cut into chunks
    • 75g/3oz butter
    • 110ml/4fl oz double cream
    • salt and freshly ground black pepper


      For the duck

      • Weigh the duck legs. You will need 15g/½oz of salt per
      • kilo of duck legs. Place the duck legs into a roasting tray and sprinkle
      • with the salt. Sprinkle over the thyme, then cover the tray with cling
      • film and chill in the fridge overnight.
      • Heat a heavy frying pan over a low to medium heat, then add the
      • duck legs to the pan and cover them completely in the duck fat.
      • Bring the duck fat to a gentle simmer and cook the duck legs gently
      • for 2-2½ hours, or until the meat is very tender. Remove the duck
      • legs from the fat, reserving the fat, and place onto a clean roasting
      • tray, draining off any excess fat.
      • Shred the meat from two of the confit duck legs. Set the other two
      • aside.

      For the ragoût

      • Heat a little of the reserved duck fat in a frying pan over a medium
      • heat. Add the shallot and garlic and fry for 1-2 minutes, or until
      • softened.
      • Add the canned tomatoes, bring the mixture to a simmer and cookfor a further 2-3 minutes.
      • Add the shredded duck meat, flageolet beans, stock and rosemary
      • and return the mixture to the boil. Boil for another 2-3 minutes, then
      • season, to taste, with salt and freshly ground black pepper, then
      • whisk in the butter.
      • Heat a little more of the reserved duck fat in a frying pan over a high
      • heat. Add the reserved duck legs, skin-side down, and fry for 2-3
      • minutes, or until the skin is crisp and the duck meat is warmed
      • through.

      Meanwhile, for celeriac mash, place the potatoes and celeriac into a

      • pan of salted water and bring to the boil. Reduce the heat and
      • simmer for 15 minutes, or until just tender. Drain well and return to
      • the pan to steam over the heat for one minute.
      • Pass the cooked potatoes and celeriac through a ricer (or mash
      • with a potato masher) until smooth, then return to the pan. Add the
      • butter and cream and mix well, then season, to taste, with salt and
      • freshly ground black pepper.

      To serve, pile some of the celeriac mash onto each of two serving

      • plates, then spoon the ragoût alongside. Top each portion with a
      • crispy confit duck leg