Duck Confit with Chorizo & Bean Fricassee

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• Prep Time: 10 minutes
• Cook Time: 25-30 mins
• Total Time: about 40 minutes

*Servings: 2

Ingredients:

• 2 confit duck legs (fully cooked)
• 100g smoked chorizo
• 3 garlic cloves
• 1 shallot
• 1 can of bean medley
• 1/2 cup chicken stock
• Handful of black kale
• 2 Tbsp. Butter

Instructions

1. Preheat oven to 400F
2. Chop Chorizo into cubes
3. Mince 3 cloves of garlic, and chop 1 shallot
4. Place confit duck legs into a baking dish skin-side up and place bake for approximately 20 minutes
5. Heat a pan over medium-high and add chopped Chorizo
6. Cook chorizo for about 10 minutes until the fat renders down
7. Add shallot and garlic and saute for an additional 2 minutes
8. Add bean medley to the chorizo mixture and saute for about 1 minute, coating everything evenly
9. Add chicken stock to the pan and heat, stirring constantly
10. Add black kale to the pan and cook until wilted (about 5 minutes)
11. Add butter to the pan and melt
12. Place fricassee (bean/chorizo mixture) onto a plate, top with a confit duck leg, and top with additional fricassee and sauce