The perfect, hearty one-pan supper for when time’s running short.
Serves 42 free-range duck legs
200g smoked bacon lardon
3 shallots, finely diced
400g tin of haricot beans
4 sprigs of fresh thyme
500ml pouch pure chicken stock
4 cloves of garlic, crushed and sliced
200g breakfast sausage
100ml double cream
1 pinch salt
1 pinch black pepper
1 handful fresh bread crumb
1. In a large saucepan, heat the olive oil and sauté the smoked bacon lardons until the fat begins to melt. Add the shallots and garlic, and soften. Once soft, it’s time to brown the duck legs; searing on each side for 2 minutes.
2. Pour in the haricot beans, along with the thyme and stock and bring to the boil. Simmer over a low heat for 25 minutes, before adding the sausages and cream and simmering for a further 25 minutes.
3. Grab another pan, drizzle in a little oil and warm over a moderate heat. Toss in the breadcrumbs and fry until golden brown and crispy. Sprinkle over your cassoulet just before serving.
4. Serve with chunks of toasted bread and fresh greens.