Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France.
Begin by cooking some pork sausages and a duck breast in a pot of boiling water for 5-7 minutes. Remove and cut the sausages into slices and duck into cubes. In a deep heatproof casserole cook the sausage and duck in oil over a medium heat until browned then set aside. With a little more oil cook some onion and garlic until soft, return the meat to the pan and combine with some chicken stock, tomato sauce or passata, cannellini beans and herbs and spices. Cover with a breadcrumb mixture and bake for an hour until heated through and the crumbs are brown.