Confit Duck Legs with White Bean Ragoût

In a mixing bowl, combine the kosher salt, sugar, crushed peppercorns, bay leaves, thyme sprigs, and smashed garlic. Stir until the sugar and salt are evenly distributed.

Pat the duck legs thoroughly dry with paper towels. Rub the salt mixture generously over each leg, pressing it into the skin and under the flesh where possible. Arrange the legs in a single layer in a non-reactive dish just large enough to hold them snugly.

Cover the dish with plastic wrap and refrigerate for 24 hours, turning the legs once at the halfway point. The salt will draw moisture from the duck, creating a concentrated brine.

Place the dried navy beans in a large bowl and cover with 1.5L of cold water. Allow them to soak for 12 to 16 hours at room temperature, or up to 24 hours in the refrigerator. The beans should roughly double in size and the skins should wrinkle slightly.

Remove the duck legs from the cure and rinse each one thoroughly under cool running water, rubbing away all visible salt and aromatics. Pat completely dry with paper towels and bring to room temperature for 30 minutes before cooking.

Melt the duck fat in a heavy-bottomed pot over low heat until liquid but not hot, about 50°C/120°F. Place the duck legs in the pot skin-side up, ensuring they fit in a single layer. Pour in enough additional melted fat to completely submerge the legs. Heat gently until the fat reaches 90°C/195°F, then reduce to maintain this temperature. Cook undisturbed for 2 hours, monitoring the temperature with a thermometer.

Test the duck for doneness: the meat should pull easily from the bone with no resistance, and an instant-read thermometer inserted into the thickest part (avoiding bone) should read at least 74°C/165°F. Carefully lift the legs from the fat with a slotted spoon and place on a plate. Strain the fat through a fine-mesh strainer into a clean container and reserve.

Drain the soaked beans and discard the soaking liquid. Place them in a large saucepan, cover with 1.5L of fresh cold water, and bring to a gentle boil. Reduce heat and simmer for 30 minutes until the beans are just tender but still hold their shape.

While the beans simmer, prepare the aromatic base. Dice the onion, carrot, and celery into uniform 5mm pieces (a fine mirepoix). Mince the garlic cloves separately.

In a wide saucepan or Dutch oven, heat the olive oil (or duck fat) over medium heat until shimmering. Add the diced onion, carrot, and celery and cook gently for 8 minutes, stirring occasionally, until softened and translucent but not browned.

Add the minced garlic and tomato paste to the vegetables. Stir continuously for 2 minutes until the tomato paste darkens slightly and becomes fragrant, coating the mirepoix.

Pour in the crushed tomatoes and stir to combine. Cook for 3 minutes until the mixture thickens and the raw tomato aroma dissipates. Add the bay leaf and thyme bundle.

Drain the par-cooked beans and add them to the tomato-vegetable mixture. Pour in just enough water (about 500ml) to barely cover the beans. Bring to a gentle simmer, season with 8g of salt and the black pepper, and cook uncovered for 45 to 60 minutes, stirring occasionally, until the beans are completely tender and the liquid has reduced to a thick, stew-like consistency that coats the back of a spoon.

Position an oven rack in the upper third of the oven and preheat to 200°C/400°F. Remove the duck legs from the plate and pat the skin thoroughly dry with paper towels. Heat a small skillet over medium heat and place the legs skin-side down. Cook for 4 to 5 minutes until the skin is deep golden brown and crisp. Flip and warm the flesh side for 1 minute.

Spoon two-thirds of the bean ragoût into an oven-safe casserole dish. Nestle the four crispy duck legs on top, then spoon the remaining beans around and between them. If using breadcrumbs, scatter them over the surface and drizzle with 15g of melted duck fat.

Bake uncovered in the preheated oven for 25 to 30 minutes until the beans are bubbling vigorously around the edges and the surface (or breadcrumb topping) is golden brown and crisp. The duck should register 74°C/165°F internally.

Remove from the oven and let rest for 5 minutes. Remove and discard the bay leaf and thyme bundle. Scatter the chopped parsley over the top and serve directly from the casserole, plating each portion with one duck leg and a generous mound of beans.