This one-skillet dish is easy to prepare and so delicious to devour. It is filled with succulent flavours and best accompanied with a glass of Tezza Valpolicella.
Serves 4
4 legs Sabato duck confit
100g Pedrazzoli pancetta, finely chopped
100g Naiciña Pre-Cooked Organic Chestnuts, coarsely crumbled
1 large clove garlic, crushed
4 Tbsp Sabato semi-dried cherry tomatoes, halved
2 Tbsp thyme leaves
Sal de Anana Provençal Herb
The Spice Trader black pepper, freshly ground
400g green beans (or asparagus), trimmed and blanched for 1 minute
Pons hot smoked paprika flakes
Pomegranate vincotto, to serve
Sprigs of thyme, to garnish
Preheat oven to 200˚C. Remove duck legs from the bags and scrape off excess fat (reserve duck fat for another use, such as roast potatoes). Place duck legs in a large Ironclad Pan. Bake for 20-30 minutes or until heated through and skin is crispy.
Place pancetta in a small Ironclad Pan set over medium-high heat and sauté for 2-3 minutes then add the chestnuts and garlic and sauté for 2-3 minutes more until crispy. Add the semi dried cherry tomatoes and thyme, season with herb salt and pepper and toss well to combine. Set aside.
Once the duck is cooked, remove it to a plate and keep warm. Place the Ironclad Pan over medium-high heat, add the beans and sauté in some of the duck fat until just tender. Season with herb salt, pepper and paprika flakes.
Return the duck to the pan with the beans. Drizzle duck with vincotto and scatter over the chestnut crumble.
Recipe by Julie Le Clerc
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