Roast duck, cannellini beans and pickles | Nigel Slater

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Sweet and sharp, crisp and soft – a duck supper that takes flight

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Sometimes, dinner comes together so perfectly you can’t imagine why you haven’t done it before. It did so this week, when crisp-skinned duck legs shared a plate with plump ivory beans and pink, pickled onions as sharp as a surgeon’s knife. Crisp yet soft, sweet yet teasingly sharp, this was a meal, both frugal and luxurious, where everything seemed in perfect harmony.

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That is duck abuse. Orange sauce or nothing.

I have the beans. Please send duck.

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