I’m not particularly season conscious when it comes to food, I mean I won’t refuse to eat a chilled summer soup in the middle if an Artic winter. This is simply down to the very simple fact that I adore food. Now having said that I do see particular dishes featuring in particular seasons. A warm beef stew in Autumn or a simple grilled fish in summer for instance they do benefit from the time of year I have to admit.

This dish is completely season conscious though – not by design, it just kinda happened that way. It’s now late August, Summer is all but done and we’re staring down the barrel of the harvest, Autumn, shorter days and hearty-er food on the plate.

This is a Summer/Autumn dish – almost a duck stew but not quite!

Serves 2

2 duck legs – well seasoned
1 Courgette diced
1 can of Cannellini beans, drained and washed
100 grams of garden peas
Finely sliced shallot
1/2 glass white wine
2-3 minced garlic cloves
Chicken stock.

There’s  a little bit of faffing around here but not a lot, sling the duck into a full tilt oven uncovered for about 90minutes – crisp and tender is the end result. Do check it and if your duck is going over then drop the heat and cover with foil.

For the greens, beans and peas start off by simmering the beans for 2 minutes then drain. In  a frying pan heat a little oil the sling in the courgette, garlic and onions – saute for about 7-10 minutes.Splash in the vino and reduce until almost gone.

You want to just soften the courgette, when this is done bounce in with the beans and peas a little stock and warm through. At this stage you can leave to one side until the duck is done, just warm it when you’re ready to serve.

Arrange the peas, beans and courgette on a big white plate, the settle the crispy duck ontop – end of summer on a plate!