Duck Cassoulet Recipe · Gressingham

Ingredients

• 4 Gressingham duck legs (or 2 confit duck legs)
• 1 tbsp olive oil
• 1 onion, peeled and diced
• 1 stick of celery, trimmed and quartered
• 1 carrot, peeled and diced
• 150g smoked bacon, cut into lardons
• 4 cloves of garlic, peeled and crushed
• 400ml chicken stock (fresh or made from bouillon)
• 200ml white wine
• 2 tins of cannellini beans, drained
• 1 sprig of fresh thyme
• 1 bay leaf