How I Host Dinner Parties Without Stress

By Andy Cooks · 180 min

Ingredients

Instructions

1. Lay the duck on a wire rack over a tray, sprinkle generously with salt, and leave at room temperature for 2 hours to dry brine.
2. Preheat the oven to 120°C fan (250°F). Melt the duck fat in a medium saucepan to about 100°C. Brush off the salt from the duck and move it to a large baking dish.
3. Scatter the lemon and orange rind, 1 thyme sprig, coriander seeds, peppercorns, star anise and bay leaves over the duck.
4. Carefully pour the hot duck fat over the legs, cover with a piece of baking paper pressed on like a cartouche, and cook in the oven for 3 to 3½ hours, checking for tenderness after 3 hours.
5. Simmer the chicken stock in a medium saucepan until reduced by two thirds.
6. Heat 1 tbsp of the olive oil in a frying pan over medium heat and cook the lardons for 8 to 10 minutes, until browned and crisp. Move to a bowl.
7. In the same pan, cook the shallots, garlic and carrot, stirring, for 4 to 5 minutes until softened. Season with salt and pepper.
8. Add the thyme and toss for 1 more minute, then move to a bowl.
9. Take the duck out of the oven and place it skin side down in a large frying pan; keep the duck fat for another use.
10. Set the pan over medium heat and cook for 6 to 8 minutes, until the skin is crisp and golden.
11. Whisk the remaining oil with the lemon juice in a small jar until emulsified. Toss with the lettuce and put in a large serving bowl.
12. In a large pan over medium-high heat, combine the reduced stock, tomatoes, butter beans, shallot-carrot mix (without the thyme) and lardons. Stir until hot without letting it dry out. Stir in the parsley.
13. Spoon the bean mixture onto plates and top each with a duck leg.

Summarized from Andy Cooks's video. Watch it for the details.

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