Duck Cassoulet

Bring the beans, bay leaf, oil and water to the boil in a pan at setting 9 for approximately 10 minutes. Scoop off the foam produced using a skimmer and continue cooking without the lid for approximately 10 minutes.

Peel the garlic cloves and onions and cut the onions into quarters. Wash the tomatoes and cut into quarters. Cut the bacon into four pieces. Then add the tomatoes and bacon to the beans, cover and simmer for approximately 45 minutes at setting 1. Do not set any higher or the stock will evaporate.

Fry the sausages and duck legs in a pan for approximately 10 minutes at setting 5.

Add to the beans and simmer for approximately 3 minutes at setting 5.

Season the stew with salt and pepper.

Serve in bowls, garnished with chopped parsley.

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