Confit duck leg with flageolet ragoût and celeriac mash

Shopping list

• Fruit and vegetables

  • 2-3 sprigs fresh thyme, leaves only
  • 1 banana shallot, finely sliced
  • 1 garlic clove, finely diced
  • 200g/7oz tinned tomatoes
  • 1 sprig rosemary, leaves finely chopped
  • 500g/1lb 2oz floury potatoes, peeled, cut into chunks
  • 500g/1lb 2oz celeriac, peeled, cut into chunks

• Tins, packets and jars

  • 400g/14oz tinned flageolet beans, drained and rinsed
  • 200ml/7fl oz chicken stock

• Cooking ingredients

  • approx 15g table salt (you will need 15g/½oz salt per kilo of duck legs)
  • salt and freshly ground black pepper
  • salt and freshly ground black pepper

• Dairy, eggs and chilled

  • 300g/11oz duck fat
  • 50g/2oz butter
  • 75g/3oz butter
  • 110ml/4fl oz double cream

• Meat, fish and poultry

  • 4 duck legs

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