Cassoulet

The recipe

Instructions

1. 1
   Brown the duck legs skin-side down in a heavy pan for 8 minutes until crisp. Remove. Brown the sausages, then the bacon.
2. 2
   In the duck fat, soften the onion and garlic for 6 minutes. Add tomatoes, thyme and stock.
3. 3
   Tip in the drained beans and stir. Nestle the meats back in.
4. 4
   Cover and cook at 160°C for 75 minutes. Remove the lid, scatter with breadcrumbs.
5. 5
   Increase oven to 200°C and cook another 25 minutes until the breadcrumbs are crisp and golden.

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