TOULOUSE SAUSAGE & DUCK CASSOULET | FINE & WILD UK

Ingredients

• 300g Dried Haricot or Cannellini Beans - soaked overnight in cold water
• 1 whole Garlic Bulb, Unpeeled
• 3 Sprigs of Thyme
• 2 Bay Leaves
• 1 Onion, Peeled and Halved
• 1 Large Carrot, Topped and Tailed, Unpeeled and Cut in Half
• 1 Celery Stick, Cut into 3 Pieces
• 1 Litre Fresh Chicken Stock (with no added salt)
• 2 Toulouse Sausages (3 if not using duck, see above)
• 3-4 Tablespoons Olive Oil
• 2 Escallion Shallots, Peeled and Finely Chopped
• 1 Garlic Clove, Peeled and Finely Chopped
• 2 Confit Duck Legs
• 4 Medium Tomatoes, Deseeded and Diced
• Freshly Ground Black Pepper and Fleur de Sel
• 30g Unsalted Butter (if not using leftover Duck Fat)
• 2 Escallion Shallots , Peeled and Finely Chopped
• 1 Garlic Clove, Peeled and Crushed
• Zest of Two Lemons
• 25g Nduja, crumbled
• 50g Fresh Breadcrumbs
• Small Bunch of Flatlet Parsley, Finely Chopped