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Duck Confit over Beans with Spring Onion, Kale Salad

Duck confit is rich a luxurious recipe of French origin, originally used to preserve meat. The initial salt cure followed by the slow and low cook submerged in fat results in a meal that can last a few weeks and up to a month in the fridge but I doubt these will last that long. I also enjoy shredding the meat off the bone before crisping it up in the broiler to make duck carnitas tacos! Our Marrakesh Sitar blend is a perfect match for duck containing warm spices and orange zest. The quick and easy salad I made for this recipe contains a splash of the cooking fat with freshly squeezed lemon juice to brighten it all up. This salad is so simple that it is crucial to follow your own palate if it needs more salt, acid or fat. Hope you enjoy this meal on your next special occasion.

Serving Size: 4-6


Beans and Salad

  • Braised beans cooked simply in water with onions and garlic until tender
  • 1 bunch of kale, sliced thin without stem
  • 2 spring onions, sliced thin
  • Marcona almonds
  • 1 lemon

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Photo of Duck Confit over Beans with Spring Onion, Kale Salad


  1. Season the duck legs the day before you plan to cook with salt and Marrakesh Sitar
  2. Day of cook, preheat oven to 225F.
  3. Add the duck legs to your Dutch oven or roasting pot.
  4. Add the rest of the ingredients up until lard to the pot with the duck legs.
  5. Roast for 3-4 hours or until tender. Check after 3 hours as you don’t want the meat to fall off the bone but easily pulled off.
  6. Let cool and prepare your sides.
  7. Mix spring onions and kale with a tsp of the duck fat and juice from 1 lemon and season to taste.
  8. Remove duck legs from the fat.
  9. Turn oven on broil or heat a sauté pan with some of the fat and sear or broil skin side for about 5-7 minutes or until crispy
  10. Serve crispy duck leg over beans and salad and sprinkle with crush marcona almonds.


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