Drunken Puddleduck

Imagine if you will long, lazy lunches outside in the sunshine consisting of simple foods cooked with bags of flavour and good company which cannot be surpassed.  Without wanting to preach, I find it is often the simplest of occasions I remember more than the rest.  Times when you find yourself with others who are just happy being there.  No pretentious acts, no competition, just a desire to be there, chat about the inanities of life and giggle at the absurd with the people you love most in the world.  This, for me, is what the best times in life bring to the table (pardon the pun) – just being you - loving and being loved for it.

I just love the versatility of duck.  I love the different ways you can cook it, the different cuts and dependent upon how you cook it, the way it can take on a different texture and taste.  To me, duck is quite the chameleon. 

I especially love Confit of Duck.  I first tried Confit in France while there on holiday and no matter how often I eat it or where I am in the world, it always reminds me of easy going, laugh out loud lunches with friends.

This dish needs a little preparation but otherwise is so simple it can hardly be called cooking.  It does however make you drool with wanting for more and sounds as though you have spent hours cooking rather than the reality which is that it pretty much cooks itself.

Given the influence of the cooking liquid used I have given this dish a name which, I believe, is entirely appropriate – not to you but the dish.  If you don’t like Port then just substitute with white wine, it is still remarkably good.

P.S. For those who have not tried this before, Confit (French) (pronounced "con-fee") is a term for describing kinds of food which are slowly cooked in their own juices and/or other substances for both flavour and preservation.  Sealed after cooking in their juices, the food will often last for several weeks which make it a great dinner party choice.  Duck and Chicken are the usual suspects for Confit.

Duck Confit
4 Duck Legs
Rock Salt (enough to cover the duck legs - sounds alot but don't worry you are not going to eat it)
1 tsp Black Peppercorns
4 Garlic Cloves (peeled and sliced)
2 Bay Leaves
4 Thyme Sprigs
100ml Port (or Wine if you prefer)


The duck needs to be prepared a day in advance.  Place the duck in a container skin side up and cover with the salt, peppercorns, bay and the thyme.  Place in the fridge overnight or for around 8 hours.


The next day...


Remove the thyme.  Wash the duck legs to remove the salt and dry with a paper towel.  Place in a tight fitting saucepan, add the garlic and the thyme and pour over the port.  Place over a low heat until the port just starts to bubble and then place in a low oven (about 110 degrees) for about for 3 hours.  Check it after this time, it should be very tender and have lots of juice (made from the port and the duck fat).


Leave the duck in the juices to cool.  The fat will protect it and keep it moist while it is refrigerated until you wish to eat it.  


Butter Bean, Wild Mushroom and Pancetta Stew
2 cans Butter Beans
8 slices Pancetta or Streaky Bacon (chopped)
2 Shallots
200g Wild Mushrooms
1 Garlic Clove (peeled and finely chopped)
2 sprigs Thyme
1 Bay Leaf
900g Chicken Stock
2 tbsp Olive Oil
Handful of Flat Leaf Parsley (finely chopped)
100g Chestnuts (cooked and chopped into quarters)


In a saute pan (or large frying pan), heat through the olive oil and add the shallots gently cooking until starting to caramelise.  Add the pancetta, garlic, herbs and wild mushrooms and cook for 2 minutes.  Add the butter beans, chicken stock and chestnuts and cook for a further 20 minutes on a low heat.  


Heat the oven to 200 degrees.  Remove the duck from the pan and place on a rack in the oven for 10 minutes until the skin is crispy and the duck heated through (this should take 10-15 minutes).


Season the bean, mushroom and pancetta stew to taste then stir in the parsley just before serving.  Place the duck on top of the stew.  


Sit down with friends, a bottle of wine and practice your French.  Now tell me that is not wonderful...