Duck apple cassoulet with a herby crust
Ingredients
- 200 g dried haricot beans
- 1 x 1.5 kg whole duck , cut into 8 pieces (ask your butcher to do this)
- 2 large carrots
- 2 onions
- 6 cloves of garlic
- 2-3 eating apples
- 4 sticks of celery
- ½ a bunch of fresh thyme
- 100 ml Somerset cider , (cloudy, richer farmhouse style)
- 1 litre organic chicken stock
- 1 tablespoon tomato purée
- CRUMB TOPPING
- 2 cloves of garlic
- ½ a bunch of fresh flat-leaf parsley
- 100 g stale bread
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