Slow Roasted Duck with Cannellini Beans

 

1. Dry the duck skin and season and roast at 160 degrees for 80 mins

2. Rinse a tin of cannellini beans. Sauté some fresh garlic and fresh Thyme in a little coconut oil then add the beans and 150 MLS vegetable stock, salt and pepper. Simmer for 10 mins and serve with the duck and some greens.