Duck Cassoulet

Method:

Slow cook duck legs in duck fat for 2-3 hours. Meat should be nearly falling off the bone. Have gas on the lowest setting for this or in oven on 100 degrees.

For the cassoulet –  in a large thick bottomed saucepan add bacon and slowly brown 5-10 mins. Add dice of vegetables and bay leaf, thyme and rosemary. Cover with stock and add haricot beans (use tinned or soak dried overnight) thicken if necessary with tomato paste and season.

To serve, crisp the duck either under grill or hot oven (220 degrees) with a touch of runny honey. Spoon the cassoulet into a bowl and add the duck on top. Serve with greens of your choice and fried potatoes.