Gressingham Confit Duck Cassoulet - Stokes Sauces

Ingredients

• 4 Gressingham Duck Confit legs.
• 3 Medium shallots peeled & diced.
• 2 sticks of celery diced.
• 200g Chantenay carrots.
• 100g Diced Pancetta or streaky bacon.
• 2 x 400g Tins haricot beans drained.
• 4 Toulouse or good butcher’s sausages.
• 3 Cloves of garlic peeled & crushed.
• 6 Sprigs fresh thyme.
• 500ml Chicken stock.
• 4 Slices Soft white bread (optional)
• Few springs soft green herbs, Dill, Parsley, Chives (optional)