Simon Rimmer served up a tasty confit duck with bean gratin on Sunday Brunch.

The ingredients are: 6 decent-sized duck legs, 2 tablespoons rock salt, 1 tablespoon black peppercorns, 4 cloves garlic, 2 bay leaves, 1 handful thyme, 750g melted duck fat, 1 red onion, finely chopped, 1 sprig rosemary, 1 clove garlic, 400g tin butter beans (drained and washed), 400g tin of borlotti beans (drained and washed), 50g crème fraiche, 1 tablespoon grain mustard, 150g chicken stock and Oil and butter to fry.

For the crust: 200 breadcrumbs, 75g butter, 100g grated parmesan and 1 tablespoon chopped parsley.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.