Duck Cassoulet Recipe - Great British Chefs

Ingredients

• 1kg dried white haricot beans
• 1 ham hock
• 55g of duck fat
• 4 large onions, chopped
• 12 garlic cloves, large, thinly sliced
• 400g of pork rind, rolled and tied
• 800g of carrots, cut into 5mm thick slices
• 1 large onion, cut into quarters
• 2 bay leaves
• 1 sprig of thyme
• 4 Toulouse sausages
• 1kg lamb shoulder, on the bone, trimmed of sinew and cut into 10 pieces
• 4 confit duck leg, broken into large pieces
• 800g of back bacon, unsmoked, cut into rashers 1cm thick
• 3 tbsp of parsley, chopped
• sea salt, to season
• white pepper, freshly ground