Ingreadient :

• 1 cooked morteau sausage, diced
• 2 duck confit legs cooked
• 2 tbs honey

Cassoulet

• 150g butter
• 1 thick slice lardon, sliced
• 1 /2 shallot peeled and diced
• 3 cloves garlic peeled and diced
• 1 leek diced
• 1 stick celery diced
• 300g jar of haricot beans, drained
• few sprigs of rosemary
• salt and pepper
• splash of sherry vinegar
• 2 tomatoes diced

To finish

• 1 small bunch parsley chopped
• 1 tbs sherry vinegar
• 150ml veal jus reduced

Direction :

1. Preheat the oven to 200c.
2. Pop the duck onto a tray, drizzle over the honey and roast for 15 minutes.
3. Add the oil to a pan then add the onion, garlic, celery and leek and sausage. Then pop in the tomatoes and beans and add remaining butter and cream. Let it bubble for a minute then add the rosemary and parsley and season. Finish with sherry vinegar. Pile the beans onto plates, top with duck and drizzle over the veal jus.