Cassoulet Recipe - Great British Chefs

Ingredients

• 2 duck legs
• 2 sprigs of fresh thyme, chopped
• 12g of caster sugar
• 300g of duck fat
• 50g of sea salt
• 50g of duck fat
• 1/2 celery stick, peeled and diced
• 1/2 carrot, finely diced
• 4 garlic cloves, crushed
• 1 small onion, finely diced
• 300g of dried white haricot beans, soaked overnight
• 3 plum tomatoes, over ripe, peeled and deseeded
• 100g of smoked streaky bacon slices, thick cut
• 25g of parsley, chopped
• 150g of hog's pudding, or alternative
• 75g of hazelnuts
• 100g of linseed, toasted
• 75g of pumpkin seeds
• 45g of jumbo rolled oats
• 12g of sugar
• 3 sprigs of fresh thyme, leaves only
• 25g of dried kibbled onion
• 15g of duck fat
• 1 pinch of salt