Main Course
Magret Confit with Kidney Beans
For 4 servings
Prep time: 35 minutes
Easy
A comforting southern-style dish. Tender duck magret confit served with rich, garlicky kidney beans simmered in duck fat.
Ingredients
Main ingredients:
| 2 pieces | Duck magret confit |
| 400 g | Cooked red kidney beans |
| 1 tbsp | Duck fat |
| 2 | Garlic cloves, minced |
| 2 | Shallots, finely sliced |
| 1 sprig | Fresh thyme |
| 1 | Bay leaf |
| To taste | Black pepper |
| To taste | Salt |
| For garnish | Fresh parsley, chopped |
Preparation
1. Prepare the base
- Warm duck fat in a deep pan over medium heat.
- Add shallots and sauté until translucent and lightly caramelized.
- Add garlic, thyme, and bay leaf, and cook another 30 seconds.
2. Add the beans
- Stir in the cooked kidney beans, coating them well in the aromatic duck fat.
- Add a splash of water or stock if needed to keep the beans moist.
- Let simmer gently for 10–15 minutes, stirring occasionally.
- Season with salt and black pepper.
3. Prepare the magret confit
- Warm the duck magret confit in a separate pan or oven at 180°C for 10 minutes until the skin turns crisp and golden.
- Let it rest a few minutes before slicing.
4. Combine and serve
- Serve the sliced magret confit over a bed of warm kidney beans.
- Garnish with fresh parsley and a drizzle of duck fat for extra richness.
5. Chef’s note
For this dish we took inspiration from the classic Gascon cassoulet. We wanted a simpler, quicker, but still deeply satisfying version. Perfect with a glass of Cahors or Madiran red wine, and a slice of rustic bread to soak up the juices.
