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Ingredients

• 600 g driedwhite haricot beans
• 2 tbsp duck fat
• 200 g streakylardons of bacon
• 4 small duck or pork sausages
• 2 onions
• 6 cloves garlic, sliced
• 12 juniper berries, crushed
• 1 tbsp thyme, leaves onlychopped
• 2 bay leaves
• 2 tbsp tomato pure
• 200 ml white wine
• 1 litres duck stock or dark chicken stock
• 4 legs duck confit

• 4 tbsp white breadcrumbs
• 1 tbsp parsley, chopped
• sea salt and freshly ground black pepper

Description

For A Gloriously Warming Winter Meal With The Real Flavour Of Rural France, Try Michel Lemoine's Cassoulet Of Duck With Haricot Beans

UK TV