INGREDIENTS

2 free-range duck legs

200g smoked bacon lardons

3 shallots, finely diced

400g tin of haricot beans

4 sprigs of fresh thyme

2 tbsp olive oil

500ml pouch pure chicken stock

4 cloves of garlic, crushed and sliced  

200g breakfast sausages

100ml double cream

1 pinch salt

1 pinch black pepper

1 handful fresh bread crumbs

 

METHOD


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.

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.

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.

Serve with chunks of toasted bread and fresh greens.

Serves 4