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- for the duck confit
- 330g duck fat
- 2 duck leg quarters
- for the cassoulet
- 500mls chicken stock
- 1 large onion, cut into quarters
- 2 large carrots, cut into thirds
- 70g piece of bacon
- salt and freshly ground black pepper to season
- 15mls olive oil
- 2 Toulouse sausages
- 2 garlic cloves, sliced
- 15mls tomato paste
- 1 tin white beans (240g net weight)
View Full Recipe at Lavendar and Lime
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