Duck Cassoulet
Ingredients
- 4 Gressingham duck legs (or 2 confit duck legs)
- 1 tbsp olive oil
- 1 onion, peeled and diced
- 1 stick of celery, trimmed and quartered
- 1 carrot, peeled and diced
- 150g smoked bacon, cut into lardons
- 4 cloves of garlic, peeled and crushed
- 400ml chicken stock (fresh or made from bouillon)
- 200ml white wine
- 2 tins of cannellini beans, drained
- 1 sprig of fresh thyme
- 1 bay leaf
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