A family recipe
Duck Confit & Garlicky Haricots Verts
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This elegant and classic French meal pairs crispy, slow-cooked duck legs with tender, buttery green beans. The perfect combination relies on using pre-made, high-quality duck confit to deliver a gourmet dinner in just 20 minutes.
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 3
- Updated
- Sep 10, 2026
Ingredients
7 items
- 2–4 duck confit legs
- 450 g haricots verts (or thin French green beans), ends trimmed
- 2 tbsp reserved duck fat (taken from the duck confit packaging)
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- to taste Salt and freshly ground black pepper
Instructions
4 steps
The duck
Preheat your oven to 200°C. Place the duck confit legs skin-side up in a baking dish. Roast in the oven for 15–20 minutes, or until the skin is beautifully golden and very crispy.
Haricots Verts
Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and boil for 3–4 minutes until they are tender but still have a slight crunch and a vibrant, bright green color. Drain the beans completely and set aside.
In a large frying pan, heat the 2 tablespoons of reserved duck fat over medium heat. Add the sliced shallots and cook for 2–3 minutes until soft and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant. Add the drained green beans into the pan, tossing them beautifully to coat in the rich duck fat, shallots, and garlic. Sauté for 2 minutes, then remove from the heat. Drizzle with fresh lemon juice and season with salt and pepper to taste.
Plate a generous, vibrant bed of the garlicky haricots verts. Carefully place the crispy duck confit leg on top and serve immediately.