Duck Confit and Beans

For the duck: Rinse and pat dry duck legs. Peel and slice garlic. Pluck thyme leaves. Season duck with salt, pepper, garlic and thyme. Cover and let it sit overnight in the refrigerator.

Heat goose fat in a pan. 

Put duck, skin side down, in an ovenproof pot. Pour the hot goose fat over the duck, cover, and cook in an oven preheated to 140°C (approximately 285°F) for 2 hours and 15 minutes. Remove from oven and let cool in the fat (in a refrigerator 2-3 days if stored).

For the beans: Drain and rinse beans. Peel onion and garlic. Slice onion and mince garlic. Add onion, 1 clove of garlic and bacon to beans. Pour 850 ml (approximately 3 1/2 cup) water into a pot. Add bay leaves and cloves. Simmer about 20 minutes.

Rinse and shake dry parsley. Pluck leaves from stems.

Season beans with salt and pepper. Add oil, parsley and remaining garlic, to taste.

Remove duck legs from fat and put pack into the oven for 5-8 minutes to reheat.