Roasted Duck Legs with White Beans and Sausage
Ingredients
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1 can cannellini beans
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½ cup finely diced carrot
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½ cup finely diced celery
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½ cup diced shallot
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1 teaspoon crushed garlic
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1 teaspoon extra-virgin olive oil
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½ teaspoon salt
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Start the vegetable mixture
Add the cannellini beans, carrot, celery, shallots and garlic to the June Pan.
1 can cannellini beans
½ cup finely diced carrot
½ cup finely diced celery
½ cup diced shallot
1 teaspoon crushed garlic
June Pan
measuring cups
Season the vegetables
Add the oil, salt and pepper. Toss to coat and evenly spread on the June Pan.
1 teaspoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
spatula
measuring spoons
Add the sausage and thyme
Scatter the sausage coins and thyme over the vegetables.
1 sausage
6 thyme sprigs
Prepare the duck
Set the June Roasting Rack over the vegetables. Place the duck legs on top of the June Roasting Rack. Pat the duck dry with paper towels.
2 duck legs
June Roasting Rack
paper towels
tongs
Season the duck
Drizzle the duck legs with olive oil, then sprinkle them all over with the salt and pepper. Rub the legs to completely coat them in seasoning.
1 teaspoon extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest duck leg, entering through the top of the thigh and avoiding the bone.
June Food Thermometer
Roast the food
Place the food on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast until the duck is cooked through and the vegetables are tender, about 35-40 minutes. June will notify you when the food is ready.
Finish the vegetables
Remove the food from the June Oven. Carefully remove the June Roasting Rack from the June Pan and set aside. To the vegetables, add the vinegar and oil. Stir to combine.
1 teaspoon sherry vinegar
2 teaspoons extra-virgin olive oil
Plate and serve
Divide the vegetables between serving dishes. Top with the duck legs and garnish with the chopped parsley before serving.
2 tablespoons chopped parsley