Jump to Main ContentJump to Primary Navigation
Top

Recipe: tuck into a hearty bowl of duck with beans and greens

306_gourmet_main.jpg

Duck is an often overlooked meat when cooking at home, but this simple recipe from nutritional guru Amelia Freer is a great introduction for anyone keen to extend their culinary skills. The naturally high levels of healthy fats in the duck meat add a deep, rich flavour to this casserole, balanced perfectly by the freshness of the fennel. Time to dig out the Le Creuset…

Preparation time: 20 minutes
Cooking time: 2 hours 10 minutes

  • 4 duck legs
  • 1 sweet fennel teabag (try Twinings)
  • A 3cm piece of fresh ginger, peeled and finely sliced, plus extra to serve
  • 4 cloves of garlic, peeled
  • 1 carrot, scrubbed and slicedin half lengthways
  • 1 onion, halved and studded with a clove
  • 1 dried chilli
  • 1 bay leaf
  • Peel of ½ an orange
  • 240ml filtered water
  • 2 x 400g tins of cannellini beans, rinsed and drained
  • Fresh parsley, chopped, to garnish

To serve:

  • 2 bulbs of fennel, halved 
  • 1 bag of cavolo nero

Method

Step 1: Preheat the oven to 160°C/140°C fan/Gas Mark 3.

Step 2: Pan fry the duck legs for 10 minutes, turning regularly (or until they’re golden on both sides). Put the duck legs, fennel teabag, ginger, garlic, carrot, onion, chilli, bay leaf, orange peel and water into a cast iron casserole dish and cook in the oven with the lid on for an hour and a half. Take the lid off and bake for another 30 minutes.

Step 3: Once cooked, remove and discard the vegetables and flavourings, so that you’re left with just the duck and its juices. At this point you could take out the duck legs, shred the meat off the bone and put it back in the stew, or you could just leave the legs whole.

Step 4: Put the casserole dish over a medium heat, add the cannellini beans and bring to the boil. Meanwhile, bring a large pan of salted water to the boil and add the halved fennel bulbs and cavolo nero. Cook for 2-3 minutes, then remove and drain.

Step 5: Season the casserole to taste with salt and pepper, and add some raw ginger right at the end for extra spice if you like. Sprinkle with a little chopped fresh parsley.

Step 6: Serve the duck and beans immediately with the blanched fennel and cavolo nero.


Doña Paula Estate Malbec 2014

Cook. Nourish. Glow by Amelia Freer (£9.99, Michael Joseph, itunes.apple.com), out now

Words: Jenny Tregoning  
Photography: Susan Bell 2016 

To read this week's issue of Stylist, download from app.stylist.co.uk

Related

sizzling-moroccan-prawns-rainbow-salsa-jamie-oliver.jpg

Recipe: sizzling Moroccan prawns and rainbow salsa

phone photos.jpg

February's best new restaurant openings

301_gourmet_pho.jpg

How to make Vietnamese beef pho

popcorn_rt.jpg

How to cook the vegetable of the moment

292_GOURMET_WREATH.jpg

Bake two traditional Scandi classics

GettyImages-578189801.jpg

How to eat and drink your way to happy

vegan inside out.png

Veganuary diary: To be vegan or not to be vegan?

doughnuttime.jpg

These beautiful doughnuts will completely blow your mind

burger.jpg

No more meat (during the week): why I'm going flexitarian for Lent

Comments

Latest...

The rising stars of food and drink making waves in 2017

Load up your palettes with purple food and Mexican spirit

by Amy Swales
23 Feb 2017

Stop what you're doing and try these Crème scotch eggs

They’re a chocoholic’s dream come true…

by Kayleigh Dray
23 Feb 2017

Calling all vino fans: are you ready for red wine ice cream?

Ice cream and red wine, together at last…

by Kayleigh Dray
21 Feb 2017

Pair cheese and wine like a pro with this incredible interactive map

Winchester Aged Gouda with a glass of Amarone della Valpolicella, anyone?

by Moya Crockett
21 Feb 2017

This Yorkshire bakery has created an entire range of unicorn bakes

Move over rainbow toast/bagels/toasties

by Amy Swales
16 Feb 2017

This is the best drink to pair your cheese with (no, it’s not wine)

Is it gin? Is it Prosecco? No, it’s…

by Kayleigh Dray
16 Feb 2017

A free cheese and wine festival is coming to London

And there’s chocolate involved, too

by Moya Crockett
16 Feb 2017

Thirteen unusual orders for serious coffee nerds

How many have you tried?

by The Stylist web team
15 Feb 2017

Chocolate crumpets are here to make brunch even more decadent

Breakfast will never be the same again...

by Kayleigh Dray
15 Feb 2017

Ridiculous yet amazing edible bouquets for Valentine's Day

Who wants a bunch of fried chicken, doughnuts or fondant fancies?

by Amy Swales
14 Feb 2017