DUCK CASSOULET

Steps:

• In a large pot, heat the olive oil and cook the onion and garlic until lightly coloured.
• Add the drained haricot beans, the carrots, celery, bundle of herbs and kaiserfleisch (if you are using pork belly, first brown the pieces in a little oil in a pan).
• Cover with cold water and bring to the boil.
• Skim off any surface scum and set the heat to a moderate simmer.
• Cook for 1 to 1 1/2 hours until the beans are tender.
• Remove the herbs.
• Strain, reserving the stock, and season with salt and pepper to taste.
• Sprinkle duck with salt and a little olive oil.
• If using the grill option in the oven, use a medium heat.
• Place the duck skin-side down over a rack to allow the fat to run off (collect and reserve this for later).
• Grill for about 10-15 minutes, basting once with the juices, then turn over and continue to grill for 10 minutes or until the skin is crisp and brown.
• If cooking directly under a separate grill, the duck will cook more quickly.
• Remove to a chopping board and cut pieces in half.
• In a pan with a little olive oil, gently brown the pieces of pork sausage.
• To assemble: Choose an enamel or stoneware casserole dish that is deep and wide.
• Preheat the oven to 170c.
• Layer half the bean, vegetable and kaiserfleisch mix in the bottom of the casserole dish.
• Place the herbs, wine, chopped tomato, duck and sausage on top and cover with the rest of the bean mix.
• Finish with the last of the duck and sausage, tucking them into the beans a little, then pour over the reserved stock.
• There should be just enough liquid to almost cover the beans (if there isn't add a little water).
• Sprinkle the breadcrumbs in a thick layer on top and drizzle with 3-4 tbsp of the reserved duck fat.
• Bake uncovered for about 1-1 1/2 hours, until the crumbs have formed a firm, golden crust.
• Serve directly from the pot with a sprinkle of chopped parsley.
• *Traditionally this dish uses "salt pork" which is salted, uncooked pork belly.
• This may not be readily available so a good substitute is kaiserfleisch, which is salted and lightly smoked belly.