Duck and hog’s pudding cassoulet

Method

1. Preheat the oven to 120°C/fan 100°C/gas ½. For the granola, melt the 30g duck fat or beef dripping in a large roasting tin and, when hot, stir through the rest of the granola ingredients so everything is evenly coated. Return to the oven and bake for 15 minutes until lightly golden and crisp. Leave to cool, then store in an airtight container until needed.
2. Put the duck legs in a deep pan and cover with 500ml of the duck fat. Simmer very gently for about 1 hour until the meat is loose but not quite falling off the bone. Remove and drain the fat (strain it through a fine sieve and use for roast potatoes).
3. Meanwhile preheat the oven to 160°C/fan140°C/gas 3. In a large, deep heavy-based pan, add the 100ml duck fat with the thyme, onions, carrot, celery and garlic, then cook gently for 10 minutes without colouring.
4. In a separate pan, cover the soaked, drained beans in cold water, add the bacon, bring to the boil, then simmer for 20 minutes until the beans are tender. Drain.
5. Add the beans and bacon to the vegetables. Add the tomatoes and the parsley and stir to combine. Add 600ml cold water and the sliced hog’s pudding, then transfer to a large casserole. Cook, uncovered, in the preheated oven for around 90 minutes or until the beans are falling apart and the liquid has thickened.
6. Add the duck legs to the casserole and cover with the beans and veg. (If preferred, remove the meat from the bone – see tips; it will reheat more quickly that way). Return to the oven for a further 20 minutes. Scatter the granola over the top and serve.