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Spicy baked beans with duck confit
Spicy baked beans with duck confit
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate baked beans with spicy kick paired with succulent duck confit.
Ingredients:
  • 4 portions of duck confit (see Notes)
  • 40ml (2 tbsp) vegetable oil
  • 1 large onion, finely chopped
  • 20.00 ml grated fresh ginger
  • 5.00 gm Malay or mild curry powder
  • 1 tsp garam masala
  • 2 dried red chillies
  • 1 Granny Smith apple, peeled, cored, roughly chopped
  • 400g can diced tomatoes, drained of excess juice
  • 150ml chicken style liquid stock
  • 16.00 gm brown sugar
  • 13.60 gm sultanas
  • 2 x 400g cans cannellini beans
  • 20.00 ml chopped flat-leaf parsley leaves, to garnish
Instructions:
  • Preheat the oven to 170°C. Roast the duck confit on a baking tray for 20 minutes.
  • Heat oil in a large saucepan. Sauté onion, garlic, and ginger for 1 minute. Stir in curry powder, garam masala, and dried chillies for 30 seconds. Add apple, tomatoes, stock, sugar, and sultanas. Stir to combine. Add beans and simmer for 15 minutes until sauce thickens. Adjust cooking time for desired consistency.
  • Present a serving of succulent duck confit in a bowl alongside beans and top it off with a sprinkle of fresh parsley for a tasty finish.

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