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Ingredients
US|METRIC
2 SERVINGS
- 4 duck legs
- 15 grams table salt (you will need 15g/½oz salt per kilo of duck legs)
- 3 sprigs fresh thyme (leaves only)
- 300 grams duck fat
- 1 banana shallot (finely sliced)
- 1 garlic clove (finely diced)
- 200 grams tomatoes (tinned)
- 400 grams flageolet beans (tinned, drained and rinsed)
- 200 mL chicken stock
- 1 sprig rosemary (leaves finely chopped)
- salt
- freshly ground black pepper
- 50 grams butter
- 500 grams potatoes (floury, peeled, cut into chunks)
- 500 grams celeriac (peeled, cut into chunks)
- 75 grams butter
- 110 mL double cream
- salt
- freshly ground black pepper
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