Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 portions of duck confit (see Notes)

  3. 40ml (2 tbs) vegetable oil

  4. 1 large onion, finely chopped

  5. 2 garlic cloves, crushed

  6. 1 tbs grated fresh ginger

  7. 2 tsp Malay or mild curry powder

  8. 1 tsp garam masala

  9. 2 dried red chillies

  10. 1 Granny Smith apple, peeled, cored, roughly chopped

  11. 400g can diced tomatoes, drained of excess juice

  12. 150ml chicken stock

  13. 1 tbs brown sugar

  14. 1 tbs sultanas

  15. 2 x 400g cans cannellini beans

  16. 1 tbs chopped flat-leaf parsley leaves, to garnish

Instructions Jump to Ingredients ↑

  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.


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