Introduction

This one-pan roast duck legs dish with white beans and carrots is a comforting and flavorful meal that’s surprisingly simple to prepare. The slow roasting makes the duck tender while the beans and carrots soak up all the delicious juices. Perfect for a cozy dinner that impresses with minimal fuss.

A white oval cast iron pot with three large, golden-brown roasted chicken legs on top. The chicken legs have a crispy skin with a slight shine and some sprinkled salt. Underneath the chicken, there is a thick layer of cooked white beans mixed with sliced orange carrots and small pieces of browned meat, all soaked in a rich sauce. The pot is placed on a white marbled textured surface, with the white lid partially covering the pot at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 duck legs
Handful of thyme sprigs
Sunflower oil, for drizzling
500g carrots, sliced
4 garlic cloves, finely chopped
2 x 400g cans white beans, drained

Instructions

Step 1: If you have time, lightly salt the duck legs a day or two before cooking. Scatter some thyme sprigs over them, then cover and chill until needed. This step is optional but enhances the flavor.
Step 2: Preheat the oven to 160°C (140°C fan) or gas mark 3. Heat a little sunflower oil in a shallow flameproof casserole or roasting tin.
Step 3: If the duck legs were salted in advance, pat them dry with kitchen paper. Place them skin-side down in the hot tin and cook until the skin is golden and the fat has rendered out. Turn the legs and brown them all over for 10-15 minutes.
Step 4: Remove the duck legs to a plate. Pour away half the fat from the tin, saving it if you like for roasting potatoes later. Return the tin to the heat and fry the sliced carrots, chopped garlic, and remaining thyme with some seasoning for about 5 minutes until the carrots begin to soften.
Step 5: Place the duck legs skin-side up on top of the vegetables. Pour about 100ml of water over the veg, bring to a simmer, then cover and transfer the casserole to the oven. Cook for 1 hour and 30 minutes.
Step 6: Remove the casserole from the oven and uncover. Increase the oven temperature to 200°C (180°C fan) or gas mark 6. Lift the duck out onto a plate and stir the drained white beans into the carrots and thyme.
Step 7: Place the duck legs back on top of the beans and vegetables, then return the dish to the oven uncovered. Cook for another 20-30 minutes until the duck skin is crispy and the beans are bubbling gently.
Step 8: Remove from the oven and let the dish rest for 10 minutes before serving. Serve straight from the casserole for a rustic and enticing presentation.

Tips & Variations

For an extra flavor boost, add a splash of white wine or chicken stock when you add the water before the slow roasting.
If you prefer a less rich dish, remove the duck skin before serving, although it does add wonderful flavor and crispiness.
Swap white beans for chickpeas or butter beans for a different texture and taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the duck skin crisp, or use a microwave if short on time, but the skin may soften. For longer storage, freeze the bean and carrot mixture separately from the duck legs for up to 2 months.

How to Serve

A large white cast iron pot contains a dish with a bottom layer of cooked white beans mixed with soft orange carrot slices and small browned meat pieces, all coated in a light sauce. On top, there are three large, crispy golden-brown roasted chicken legs with slightly shiny skin, placed in a slight triangle shape, covering most of the beans and vegetables beneath. The pot lid is partially lifted and rests to the left side of the pot, with the entire scene set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can salt the duck legs a day or two in advance to improve flavor. The entire cooked dish can also be reheated the next day, making it perfect for meal prep.

What can I serve with this one-pan duck and beans?

This dish is hearty on its own but pairs well with simple green vegetables or a fresh salad to balance the richness. Crusty bread is also great for soaking up the sauce.