Confit Duck Leg Cassoulet

Method

1. Carefully open the sous vide bag, remove duck legs, set aside the fat and juices and keep. Retain or remove rosemary & bay leaf pieces prior to placing into the oven.
2. Add the duck fat and juices to a large pan or stoveproof metal casserole dish, and heat gently. Add the onions and carrot, and sweat gently.
3. Add the wine to deglaze the pan, then add the stock, and finally the beans. Simmer so the beans absorb the liquid, and being to break down slightly.
4. While the vegetables cook, warm through the duck legs in a frying pan, watching carefully and turning regularly to ensure the skin crisps up nicely, but doesn’t burn. Check they are warmed through to the centre with a skewer.
5. When the beans are soft and sticky, lay the duck legs on top, skin side up, then sprinkle breadcrumbs over the beans, and finish in the oven at 180°C for 10 minutes until browned.
6. Serve with freshly steamed greens.