Morteau and Bean Cassoulet - James Martin Chef

Ingredients

• 1 cooked morteau sausage, diced
• 2 duck confit legs cooked
• 2 tbs honey
• 150g butter
• 1 thick slice lardon, sliced
• 1 /2 shallot peeled and diced
• 3 cloves garlic peeled and diced
• 1 leek diced
• 1 stick celery diced
• 300g jar of haricot beans, drained
• few sprigs of rosemary
• salt and pepper
• splash of sherry vinegar
• 2 tomatoes diced
• 1 small bunch parsley chopped
• 1 tbs sherry vinegar
• 150ml veal jus reduced