Sausage and Lentil Cassoulet

Ingredients

• 2 tbsp Sherry Vinegar
• 14.2 g Butter
• 1 tbsp Butter
• 50 g Butter
• 110 ml Double Cream
• 300 g Puy Lentils
• 175 ml Red Wine
• 450 ml Dark Veal Stock
• 8 piece Toulouse Sausages
• 150 g Smoked Bacon, Diced
• 2 piece Confit Duck Legs, Meat shredded
• 150 g Smoked Duck, Shredded
• 1 clove Garlic, Finely sliced
• 2 tsp Bay Leaf
• 2 tbsp Ground Cumin
• Fresh, chopped Parsley
• 15 ml Olive Oil
• 30 ml Olive Oil
• 2 tbsp Olive Oil
• 1 piece Onion, Finely chopped
• 1 piece Carrot, Small, finely chopped
• 1 stalk Celery, Finely chopped
• 0.25 piece Leek, Finely chopped
• 300 g King Edward Potatoes, Peeled and cut into chunks