To cook the duck/make the stock:
4 duck legs
1 knob garlic
3 tablespoons salt
1 tablespoon freshly ground black pepper
2 tablespoons or sprigs thyme, chopped
750ml Chicken stock
Cannellini braise, sauce
1 cup duck fat (can substitute this with 3 tbsp olive oil)
3 garlic cloves, chopped
1 onion, roughly diced
½ medium zucchini, cut to 1.5 cm dice
1 medium carrot, cut into 1.5cm dice
2 celery stalks, cut into 1.5 cm dice
1 medium fennel bulb, finely sliced
1 teaspoon fennel seeds, ground
2 thyme sprigs, chopped
1 cup basil leaves, chopped
1 cup flat leaf parsley, chopped
250ml white wine
500ml Tomato Passata
500g cannellini beans, cooked
freshly ground black pepper
1 tbsp Butter
2 cups Breadcrumbs (optional with sesame seeds)
Flat leaf parsley, chopped
Firstly, make the stock. Put the duck legs and stock ingredients together in a hot pot and allow to simmer for approx 1 hr, until tender
In another pot, add all of the ingredients for the braise except for the beans and zucchini. Bring to the boil and simmer for 30 mins until cooked, then add the beans, zucchini, some more parsley at the end. Stir in a little butter.
In a baking dish,remove the duck from the stock and place into the four corners of the dish. The evenly distribute the braise, or sauce, to cover the duck. Add breadcrumbs on top.
Place the baking dish into the oven at 180-200C for 15 – 20 minutes until it is golden.
Let rest for 5-10 minutes.