Duck Leg Cassoulet

Prep this fibre- and protein-rich stew on a Sunday afternoon, courtesy of Maison François, and take a big bite out of the Fear

INGREDIENTS

(SERVES 4)

• HARICOT BEANS, 600G, DRIED

• STREAKY BACON, 150G, SMOKED

• SAUSAGES, 300G

• CELERY STICK, CHOPPED

• ONION, SMALL, CHOPPED

• CARROT, LARGE, CHOPPED

• GARLIC, 6 CLOVES

• BOUQUET GARNI

• SEA SALT, 8 PINCHES

• BLACK PEPPER, 2 PINCHES

• CLOVE, LIGHTLY CRUSHED

• LEMON JUICE, 2TSP

• CONFIT DUCK LEGS, 4

• FLAT-LEAF PARSLEY, A HANDFUL

METHOD

Soak the beans overnight in three times their volume of water, then drain when you’re ready to cook. Researchers at Columbia University linked fibre intake with more restorative sleep. Cut the bacon into lardons and the sausages into 1cm slices.

Tip the beans into a large saucepan, add the lardons and cover with cold water. Bring to the boil and cook for 15-20 minutes, then drain.

Peel the garlic cloves but leave them whole. Heat the olive oil in a flameproof casserole dish over a low heat and sweat the celery, onion, carrot and garlic for five minutes. “Onion contains quercetin, which has been shown to help promote feelings of calmness,” says Hobson. Add the bouquet garni and cook slowly for five minutes to get some caramelisation.

Add the sausage, beans and lardons and pour in 1.2 litres of water. Bring to the boil, skim off the scum, then add the salt, pepper, clove and lemon juice. Transfer the casserole to the oven and cook, uncovered, for two hours, stirring every hour. The beans should end up soft and the juices should have thickened.

Remove the cassoulet from the oven. Add the duck legs (buy these pre-prepared) and sprinkle over the chopped parsley to serve.