Artisan Week 2008 Special Recipe
Duck Confit with Smoked Gubeen Chorizo & Haricot Beans
4 Cooked Duck confit legs3 Diced Shallots
3 Sprigs Thyme
2 Celery Sticks
200ml White Wine
500g Tomatoes (deseeded & diced)
500g Cooked Haricot Beans
500ml Chicken Stock
200g Chorizo
2 Garlic Cloves
Method
Sweat shallots,celery,thyme,garlic and chorizo with a little olive oil in a large heavy saucepan for about five minutes with out colour.
Delglaze with white wine and reduce by half.
Add chicken stock and bring to a boil.
Add beans and diced tomatoes.
Place in a cassarole dish top with the confit duck legs and bake in a pre heated oven (200c) for approx 20 minutes or until the duck has heated through.
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