Serves 4


  • 4 x Duck Confit Legs
  • 100g Pesto
  • 300ml White Chicken Stock
  • 100g Smoked Streaky Bacon Cut Into Lardons (Strips) & Sautéed
  • 100g Sun Blushed Tomatoes Cut In Half
  • 2 x 400g Tins Suma Organic Haricot Beans (Drained & Rinsed)
  • 100ml Double Cream
  • 1 Tbspn Tarragon - Chopped
  • 1 Tbspn Chives - Chopped
  • 1 Tbspn English Parsley – Chopped
  • ½ Lemon – Juiced
  • To Taste Fine Sea Salt & Milled Black Peppercorns


Place the duck skin side down on baking paper in a deep sided roasting tin. Cook legs in the oven at 170C for 20-25 minutes or until the skin is golden & crisp. Remove from the oven and allow to rest for 5 minutes. Remove thigh bone by carefully twisting out of the meat.

Meanwhile, heat the drained haricot beans with the chicken stock & cream. Simmer for 5 minutes. Add the tomato, bacon lardons (already sautéed) & herbs. Stir in pesto, season and add lemon juice.

Spoon the cassoulet onto a warm deep plate, place the duck leg on top (skin facing up) & enjoy.

Serve with watercress leaf salad.