Easy duck and sausage cassoulet

SERVES 4 // PREP TIME 20 MINS // COOK 50 MINS

1 tbsp olive oil 100 gm streaky bacon, coarsely chopped 1 brown onion, finely chopped 2 garlic cloves, finely chopped 500 gm good-quality chipolata pork and fennel sausages 400 gm can chopped tomatoes 350 ml chicken stock 4 store-bought confit duck legs (see note) 2 400gm cans white beans, drained and rinsed 2 each rosemary and thyme sprigs Chopped flat-leaf parsley, to serve TOASTED BREADCRUMBS 50 gm lightly salted butter 150 gm stale sourdough breadcrumbs 2 tbsp finely chopped thyme, plus extra to serve

1 Preheat oven to 170˚C. Heat oil in a large casserole or flameproof ovenproof dish over high heat. Add bacon, onion and garlic and cook, stirring occasionally, until onion has softened and bacon begins to brown (3 minutes). Add chipolatas and cook, stirring occasionally, until chipolatas begin to brown (3-4 minutes); stir in tomato and stock and bring to a simmer.

2 Add confit duck, beans and herbs, and bring to a simmer; using tongs adjust duck confit so the skin is facing up. Transfer casserole uncovered to oven and cook until liquid has thickened slightly and a crust forms on top (45 minutes).

3 Meanwhile, for toasted breadcrumbs, heat butter in a large frying pan over medium-high heat. When butter begins to foam, scatter over breadcrumbs and thyme and cook, tossing frequently, until golden and crisp (3-4 minutes); season to taste.

4 Remove cassoulet from oven and place in the centre of your table on a wooden board. Scatter over breadcrumbs and parsley.

Note We used Luv-A-Duck confit duck legs, available from select supermarkets, specialty food shops and butchers.