James Martin served up a tasty French style duck confit with white beans, frisee salad and a sauce made with sherry vinegar on James Martin’s Saturday Morning.

The ingredients are: 6 duck legs, Small bunch thyme, 15g table salt, 1 bay leaf, 2 cloves garlic, 500g duck fat, 2 tbs runny honey.

For the beans: 25g butter, 2 cloves garlic peeled and chopped, 300g white beans, cooked, 1 shallot, peeled and diced, ½ leek diced, 100ml double cream, Salt and pepper.

For the sauce: 200ml beef jus, 15g butter and 1 tsp sherry vinegar.

For the salad: 1 small head frisee, 50g bacon lardons fried until crisp, Few sprigs chives chopped and 1 tbs French salad dressing.

See recipes by James in his book titled: James Martin’s French Adventure: 80 Classic French Recipes available from Amazon now.