How to cook Duck Leg Confit & Cannellini Bean Hotpot. Use our free range Yorkshire wolds goose for s

Ingredients

• DUCK
• 4 x free range duck legs
• 2 x garlic cloves, thinly sliced
• 12 x black peppercorns, crushed
• 2 x bay leaves
• 2 x sprigs thyme
• 2 x shallots, thinly sliced
• 30g sea salt crystals (must not be table salt)
• 400ml duck or goose fat
• CANNELLINI BEAN HOTPOT
• 10g duck or goose fat
• 2 ‘banana shallots’ diced
• 2 stalk celery diced
• 2 medium carrots, diced
• 2 cloves garlic, finely chopped
• 200ml essential cuisine chicken stock
• 340g tin cannellini beans (drained of excess juice)
• A few fresh thyme leaves
• 2 bay leaves
• A pinch of sea salt (to taste)
• 1 tsp. cornflour mixed with a little cold water
• Chopped flat leaf parsley