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Spicy baked beans with duck confit

Name: Spicy baked beans with duck confit
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /french
Ingredients: 4 portions of duck confit; 40ml (2 tablespoons) vegetable oil; 1 large onion, finely chopped; 2 garlic cloves, crushed; 1 tablespoon grated fresh ginger; 2 teaspoons Malay or mild curry powder; 1 teaspoon garam masala; 2 dried red chillies; 1 Granny Smith apple, peeled, cored, roughly chopped; 400g can diced tomatoes, drained of excess juice; 150ml chicken stock; 1 tablespoon brown sugar; 1 tablespoon sultanas; 2 x 400g cans cannellini beans; 1 tablespoon chopped flat-leaf parsley leaves, to garnish

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Spicy baked beans become a gourmet dish when accompanied by warm duck confit.

4 portions of duck confit
40ml (2 tablespoons) vegetable oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
2 teaspoons Malay or mild curry powder
1 teaspoon garam masala
2 dried red chillies
1 Granny Smith apple, peeled, cored, roughly chopped
400g can diced tomatoes, drained of excess juice
150ml chicken stock
1 tablespoon brown sugar
1 tablespoon sultanas
2 x 400g cans cannellini beans
1 tablespoon chopped flat-leaf parsley leaves, to garnish

Method

1.

Preheat oven to 170°C. Place duck confit on a baking tray in the oven for 20 minutes.
2.

Meanwhile, heat the oil in a large saucepan. Add onion, garlic and ginger and cook over medium heat, stirring, for 1 minute. Add curry powder, garam masala and dried chillies, and cook for 30 seconds. Add apple, tomatoes, stock, sugar and sultanas, and stir well to combine. Add beans and simmer for 15 minutes (the sauce needs to be quite thick, so cook a little longer if necessary).
3.

Serve a portion of duck confit in a bowl with some beans and garnish with the parsley.