- 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
- 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.