Raymond Blanc's cassoulet - Good Food Middle East

Ingredients

• 140g pork rind
• 140g smoked streaky bacon
• 300g garlic sausage
• 600g dried haricot bean, soaked overnight in 3 times their volume of water
• 1 celery stick
• 1 small onion, preferably a white skinned mild one
• 1 large carrot
• 6 garlic clove
• 2 ripe plum tomato
• 25g goose fat or 2 tbsp olive oil
• 1 bouquet garni
• 8 pinches of sea salt
• 2 pinches of freshly ground black pepper
• 1 clove, lightly crushed
• 2 tsp lemon juice
• 4 confit duck legs
• 60g goose fat or 2 tbsp olive oil
• 40g dried breadcrumb
• 1 garlic clove, finely chopped
• a handful of fresh flatleaf parsley, coarsely chopped