Confit duck leg cassoulet - Raymond Blanc OBE

Ingredients

• 4 Duck legs
• 30g Coarse rock salt
• 1 tbsp Black peppercorns, crushed
• 4 Garlic cloves, peeled and finely sliced
• 2 Bay leaves, finely-sliced
• 4 Sprigs thyme, picked
• 800g Duck fat, melted
• 250g Flageolet beans dried, soaked overnight
• ½ Onion, peeled, finely-sliced
• 4 Garlic, peeled, halved
• 100g Bacon, streaky, smoked, diced
• 2 Bay leaf
• 4 Sprigs thyme
• 2 Cloves
• 900ml Water
• 1 tsp Pepper, black freshly ground
• 10 pinch Salt
• 2 tbsp Olive oil, extra virgin
• 10g Parsley, 1 small handful roughly chopped
• 1 Garlic clove, puréed