French duck confit with french dressing

Ingredients (serves 4)

• 1kg desiree potatoes, peeled, chopped into 2cm pieces
• 4 confit duck legs (see note)
• 4 eschalots, finely chopped
• 200ml white wine
• 1 cup (250ml) chicken stock
• 1 tbs Dijon mustard
• 1 tbs each finely chopped flat-leaf parsley and tarragon leaves (see note)
• 6 tomatoes, quartered, seeds removed
• 400g baby green beans, blanched, refreshed

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Place potatoes in a pan of cold, salted water and bring to the boil over medium-high heat. Cook for 8-10 minutes until just tender. Drain well.
2. Scrape off excess fat from duck and set aside. Place 2 tbs duck fat in a baking dish and melt in the oven for 2 minutes. Toss potatoes in fat and season. Roast potatoes for 10 minutes. Place duck on lined tray and roast with the potatoes for a further 20 minutes, turning potatoes once, until duck and potatoes are crisp and golden.
3. Meanwhile, heat 1 tbs reserved fat in a pan over a medium heat. Cook eschalot, stirring, for 1 minute until just starting to soften. Add wine and increase heat to high. Simmer for 8-10 minutes until reduced to about 2 tbs. Add stock and simmer for a further 6-8 minutes until reduced by half. Whisk in mustard and herbs, then season.
4. Cut tomatoes into strips, then toss with beans and half the dressing. Serve with potatoes, duck and remaining dressing.