First roast off your duck legs for an hour and a half.
Then start on your bean stock with a carrot, half a head of garlic, an onion, sprigs of rosemary and thyme.
Then you add a pound of pork belly and bring to the boil and let it simmer for a while.
Then you fry off some onion and garlic followed by the Toulouse sausages.
Drain your stock and add all the ingredients so far to the casserole, including the duck legs, a couple of chopped carrots, tomatoes and an onion, along with 2 tins of haricot beans.
Slap it into a hot oven for a couple of hours and 15 minutes before the end, cover with breadcrumbs and drizzle with duck or goose fat.
Et voila! Cassoulet served with creamed potatoes. Yummy.
Washed down nicely with a glass or two of Martas Vineyard Malbec Signature Reserve, sold to me by Marta herself for the knock down sum of £12.50 at last weekends BBC Good Food Show in Glasgow.
For dessert we had Cointreau Souffle, couldn't be arsed photographing it though.
