Name: Duck legs with pancetta and white beans
Cook time: 220 min
Total time: 220 min
Yield: 6
Ingredients: 1/3 cup (80ml) light olive oil; 200 gram (6½ ounces) thinly sliced pancetta, chopped coarsely; 1 large_piece (200g) brown onion, hopped finely; 2 medium_piece (240g) carrots, chopped finely; 1 (150g) stalk celery, trimmed,chopped finely; 6 sprigs fresh thyme; 6 (1.8kg) duck marylands; 1 cup (250ml) dry red wine; 1 cup (250ml) chicken stock; 800 gram (1½ pounds) canned white beans, rinsed, drained; 1 cup (70g) stale breadcrumbs

Ingredients

1/3 cup (80ml) light olive oil

200 gram (6½ ounces) thinly sliced pancetta, chopped coarsely

1 large_piece (200g) brown onion, hopped finely

2 medium_piece (240g) carrots, chopped finely

1 (150g) stalk celery, trimmed,chopped finely

6 sprigs fresh thyme

6 (1.8kg) duck marylands

1 cup (250ml) dry red wine

1 cup (250ml) chicken stock

800 gram (1½ pounds) canned white beans, rinsed, drained

1 cup (70g) stale breadcrumbs

Method

1.Preheat oven to 110°C (100°C fan forced).

2.Heat half the oil in large frying pan, cook pancetta, stirring, until crisp. Remove pancetta from pan, place in large baking dish.

3.Heat remaining oil in same pan, cook onion, carrot, celery and thyme, stirring, until soft. Transfer to dish, top with duck.

4.Bring wine and stock to the boil in small saucepan, pour over duck. Cover dish with foil, roast, in oven, 2 hours. Remove from oven.

5.Increase oven temperature to 125°C (115°C fan forced).

6.Remove foil, stir beans into dish, sprinkle duck with breadcrumbs. Roast, uncovered, about 1 hour or until duck is tender.

7.Serve duck, vegetables and pan juices on bed of wilted spinach.

If breadcrumbs are not brown, place dish under hot grill for a few seconds, until crisp. We used cannellini beans, but you can use any white bean if you like. Duck marylands have the leg and thigh still connected in a single piece; the bones and skin remain intact.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook