Roasted duck legs with white beans and sausage

Tip: tap a step to mark it as done.

1. Soak the beans

   Rinse the beans, cover with cold water, and soak overnight.

2. Precook the beans

   1 hr

   Drain the beans, cover with fresh water, and add the bay leaf. Cook without salt for about 1 hour, until almost tender. Drain, reserving 300 ml of the cooking liquid.

3. Sear the duck legs

   15 min

   Preheat the oven to 180 °C (350 °F). Pat the duck legs dry with a paper towel and season with salt. Place them skin-side down in a dry skillet and cook for 10 minutes, until they release their fat. Use 2 tbsp of the rendered fat to sauté the onion, sausage cut into rounds, and garlic.

4. Roast

   1 hr 15 min

   Combine the beans, sausage and onion mixture, tomatoes, thyme, black pepper, and reserved cooking liquid in a roasting pan. Place the duck legs on top, skin-side up, and roast uncovered for about 1 hour 15 minutes, until the legs are tender and the skin is crisp.

Tip: Strain the remaining duck fat from the skillet into a jar and refrigerate it; it is excellent for frying potatoes.

This recipe was translated from the Slovak original: Kačacie stehná s bielou fazuľou a klobásou z rúry