Traditional French Cassoulet

Ingredients

• 400 grams dried cannellini or navy beans soaked in water overnight
• 1/2 pound uncut bacon
• 20 grams goose or duck fat
• 1 celery stalk, roughly chopped
• 1 small white onion, roughly chopped
• 2 carrots, roughly chopped
• 4 garlic cloves, peeled but not chopped
• 1/2 pound andouille sausage
• 2 peeled plum tomatoes (fresh or canned), cut into eighths
• 1 teaspoon kosher salt
• 2 pinches black pepper
• 1 clove, crushed
• 2 teaspoons lemon juice
• 4 duck confit legs
• 40 grams duck fat
• 1 garlic clove, minced
• 1/4 cup chopped fresh flat leaf parsley, to serve