Serves 4

4 Silver Hill Slow Cooked Confit Duck Legs

3 tbsp Irish honey (local if possible)

1 tsp ground coriander

100g smoked Irish bacon lardons

3 garlic cloves, chopped

3 shallots, chopped

2 celery stalks, finely diced

2 tsp chopped thyme

1 bay leaf

250g finely diced carrots

400g diced potatoes

2 tbsp flour mixed with 1 tsp butter (thickener)

600ml vegetable stock

Salt and freshly ground black pepper

250g cooked cannellini beans

Sprigs of thyme, to garnish


Place the confit duck legs into a “hob to oven” casserole and brown on all sides. Transfer them to a clean plate and set aside.

Add the diced bacon and cook until crispy.

Add the garlic, celery and shallots and cook until softened but not browned, stirring from time to time.

Add thyme, bay leaf, diced carrots and potatoes.

Add the flour and butter mix (thickener) and stir in the stock.

Season with salt and freshly ground black pepper.

Preheat the oven to 190°C/fan 170°C/gas 5.

Bring to the boil and reduce the heat to low and simmer for 10 minutes on the hob

Stir in the cannellini beans.

Check the seasoning, adding salt and freshly ground black pepper.

Nestle the confit duck legs on top of the casserole.

Mix the honey and ground coriander together and spoon/brush over the duck legs.

Place in the oven to braise for 20 minutes with the lid on.

Remove the lid and leave to brown for about 20 minutes.

Leave to rest before serving for 10 minutes.

Spoon into serving plates and garnish with sprigs of thyme.