4
Easy
15 minutes
50 minutes
1. Preheat the oven to 180ºC and cook the duck according to package instructions.
2. Heat the olive oil in a pan and sauté the garlic, onion, carrots and bay leaves until fragrant.
3. Add the tomato paste and cook for 2 minutes, loosening with a little stock.
4. Add the wine to deglaze the pan, then add the remaining stock and cook until thickened. Once fragrant, add the mushrooms and duck legs. Cook until the mushrooms are soft, then remove from the heat.
5. To make the mash, place the beans into a pan with the butter and oil. Cook until heated through, then mash roughly. Add the thyme and season. Serve with duck.
Photograph: Jan Ras
Recipes: Brita du Plessis
Food assistant: Josh van Zyl
