Duck Confit With Cannellini Beans And Sweetheart Cabbage Recipe

Ingredients For Duck Confit With Cannellini Beans And Sweetheart Cabbage Recipe

• 2 teaspoon Thyme leaves
• 2 teaspoon Chopped rosemary leaves
• 4 tablespoon Sea salt
• 6 Duck legs
• 350 gram 2 jars goose fat
• 1 tablespoon Olive oil
• 1 Onion, peeled and finely chopped
• 2 Cloves garlic, peeled and sliced
• 70 gram Pack of cubed pancetta
• 1 sprig Fresh rosemary leaves picked off
• A few fresh sage leaves
• 1 Sweetheart cabbage, thick stalks removed, chopped