Method:

1. Cook the duck legs on 160°c – 180°c for 2 hours, or until they’ve reached the colour you desire
2. Finely chop then onion and garlic, then fry off in a little olive oil
3. Add the Pancetta and chopped Sausisson Sec and cook for a couple of minutes
4. Tip the beans, stock and red wine to the pan and stir to mix
5. Bring to the boil, then reduce and simmer for 20 mins, or until the liquid has reduced
6. Meanwhile peel and chop the potatoes and cook until soft
7. Mash to your desired consistency, adding a knob of butter, salt & pepper and a couple of glugs of milk
8. Once the cassoulet is cooked, spoon onto plates and top with a duck leg each.
9. Accompany with the mashed potato

Tom's top tip: To save time buy pre-cooked duck legs, then just re-heat whilst the cassoulet is cooking.