Cassoulet with confit duck

Serves 4

For the confit de canard

• 2 cloves
• 2 onions
• 150g carrots
• 1 bouquet garni
• 5 cloves garlic
• 150g smoked streaky bacon
• 0 olive oil

For the persillade crust

• 50g coarse sea salt
• 1 litre duck fat

For the bouquet garni

• 100g dried breadcrumbs
• 50g shallots
• 3 tbsp flat-leaf parsley

• 1 stick celery
• 4 stalks flat-leaf parsley
• 1 bay leaf
• 2 sprigs thyme
• 3 green leek leaves

Step 1
For the bouquet garni, wrap the celery, parsley, bay leaf and thyme in the leak leaves, and tie in three places with string.

Step 2
Start the cooking at least one day before by making the confit because it must be chilled for 12 hours, then left overnight.

Step 3
Put the duck legs in a bowl and mix with the coarse salt.

Step 4
Cover with a tea towel and chill for 12 hours.

Step 5
Remove the duck pieces from the salt and wipe off the excess salt and salty juices with a clean cloth.

Step 6
Melt the duck fat in a large pan.

Step 7
Put the duck legs in a casserole or saucepan deep enough to hold all four comfortably.

Step 8
Pour over the melted fat, ensuring the legs are covered, and cook for about 1½ hours over a low heat, skimming the surface from time to time.

Step 9
Leave the legs to cool completely in the fat, then set aside in a cool place overnight.

Step 10
At the same time, cover the beans with cold water and leave to soak overnight.

Step 11
The next day, stick the cloves in the onions.

Step 12
Drain and rinse the beans, then place in a large saucepan and cover with cold water.

Step 13
Bring the water to the boil, skimming the surface, then add the carrot, onions with their cloves, bouquet garni, garlic and bacon.

Step 14
Leave to simmer for 2 hours or until the beans are tender.

Step 15
Remove the onions and the bouquet garni and set the beans aside.

Step 16
Heat a frying pan over a medium heat.

Step 17
Add a drizzle of oil and fry the sausages on all sides until well caramelised and cooked through – about 10 minutes.

Step 18
Check that the sausages are cooked by inserting a very fine skewer – if it feels warm when touched to your lips, the sausages are ready.

Step 19
Slice the sausages and add them to the beans.

Step 20
Heat the oven to 180C/gas mark 4.

Step 21
Transfer everything to a large baking dish.

Step 22
Mix together the ingredients for the crust and sprinkle them over the cassoulet.

Step 23
Roast the cassoulet for about 20 minutes – until the crust is browned and crisp.

Step 24
Meanwhile, cook the duck legs.

Step 25
Lift them out of the fat.

Step 26
Heat a large frying pan over a high heat.

Step 27
Add the legs, skin-side down, and sear until the skin is very crisp and golden.

Step 28
Turn over and leave to brown on the other side – about 2 minutes.

Step 29
When the cassoulet is ready, place the duck legs on top and serve immediately.