Crisp the duck leg by placing it in a frying pan skin side down. Transfer to the oven for 20 minutes until crisp and golden brown.
Dice the celery and the carrots into 10mm cubes.
Finely chop the garlic.
Cut the bacon into lardons.
Pick the Rosemary and chop finely.
Pick the parsley and chop roughly.
In a hot pan, brown of the bacon, pour off the excess fat.
Saute the celery and carrotsand leeks for 2 minutes in the butter with the rosemary.
Add the garlic, cook for a further minute, Add the white wine and reduce by half,add the chicken stock. Bring to the boil and cook until the vegetables are tender.
Add the drained, rinsed beans and bring to the boil again.
adjust seasoning, add the parsley.
Spoon the beans into a bowl,add some picked watercress and place the duck leg on top.
Serve with fresh crusty bread to mop up the sauce.
«You can adjust the flavours to your taste. When using tinned pulses, always rinse well and add at the last moment of cooking to keep a firmer texture.»
A hearty filling quick meal using readily available supermarket ingredients!