Cuisineaddiciton: Cassoulet with duck

I am going to show you how to make a cassoulet for those cold nights.

you will need

1 to 2 duck leg

191g goose fat

30g sea salt

24g fresh thyme

30g fresh rosmary

28g garlic

333g pork belly

333g haricot beans

166g toulouse sausage

333g diced lamb

50g carrots

66g onions

33g tomato puree

333ml white wine

15g chicken stock cube

83g streaky bacon

pick the leafs off the rosemary and thyme and chop them fine combine with the sea salt and then rub on to the duck and leave overnight.
soak the haricot bean in water overnight.
preheat the oven to 130 melted the goose fat you can rinse the salt mix off the duck but I like to keep it on place the duck on a oven proof dish ,pour over the most of the goose fat keep a bit to fry with later on place in over for about 2 hours or until the meat can be pushed off the bone put the pork belly on a oven proof dish in the oven for the same time.
place the sausage in a pan of water and cook for 30 mins, take out of the water drain the beans and add to the water you cooked the sausage in. cook for about 1 hour or till soft at the same time cut your onion, carrots and bacon 1cm dice or slice if it's better for you to, do fry off the lamb in the goose fat and add the onion, carrot and bacon till golden, add a hand full of flour mix in then add you tomato puree mix then your wine and about 250ml of hot water use your kettle give it a mix and simmer till meat is tender.
now cut your sausage and pork belly in to 1cm slice and take off the fat from the duck and pick the meat from the bones.
when your lamb is tender drain your beans and add to the lamb now get a deep cassoulet dish or a pie dish place a layer of the bean mix for a base, then the sugsage , more bean mix, then the pork belly, more bean mix, then the duck then the last of the mix you can put some bread crumbs on if you want now in the oven at 160 for about 25min.