Ingredients

• 2 confit duck legs
• 2 tbsp fat from the confit duck
• 2 garlic cloves
• finely chopped
• 1 large shallot
• finely chopped
• 2 tbsp roughly chopped fresh rosemary leaves
• 50g/1¾oz pancetta lardons
• 1 bay leaf
• 400g tin cannellini beans
• drained
• ¼ hispi cabbage
• thinly shredded
• 275ml//9fl oz chicken stock
• 100g/3½oz unsalted butter
• 1 tbsp chopped fresh flat leaf parsley
• 2 tbsp runny honey
• 4 x small duck breasts
• skin on
• scored
• 200ml/7fl oz duck jus
• to serve

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Cut the duck legs in half. Shred the meat off from the top half and reserve.
• Heat a casserole dish and add the duck fat
• once hot add the garlic
• shallot and rosemary and cook for 2-3 minutes.
• Add the pancetta and cook for a minute until crispy.
• Add the bay leaf
• beans
• cabbage and chicken stock
• once hot add the butter and mix until you form an emulsion.
• Finish with the parsley and shredded duck leg meat.
• For the roasted duck breast
• heat an ovenproof frying pan and place the duck skin side down and cook for 4-5 minutes until golden-brown and crisp
• and turn over.
• Transfer to the oven for 4-6 minutes.
• Allow to rest for at least 8 minutes before slicing and serving.
• Heat a small frying pan and add a little oil
• once hot add the trimmed duck leg and the honey and cook for 1-2 minutes or until golden-brown.
• To serve
• place the confit duck cassoulet in the centre of a plate and top with the sliced duck breast and the honey-glazed duck leg. Dress the plate with the duck jus.