Duck and sausage cassoulet

Method

1. Drain the beans, then transfer to a large heavy-based pan with the onion halves, 2 of the bay leaves, 2 thyme sprigs, half the rosemary and all but 4 garlic cloves (no need to peel). Pour over water to cover, bring to the boil, then simmer for 1½ hours until the beans are just tender. Drain and discard the onion, herbs and garlic (see Make Ahead and tips).
2. Meanwhile, heat a deep hob-safe casserole over a high heat, add the duck legs and fry skin-side down for 5 minutes until crisp. Set aside on a baking tray and pour off most of the fat in the casserole (see tips).
3. Add the sausages to the casserole and fry in the duck fat for 5 minutes until browned all over. Cut in half, then set aside with the duck legs.
4. Heat the oven to 140°C/120°C fan/gas 1. Add the chopped onion, carrot, celery and lardons to the hot casserole, then cook, stirring occasionally, for 10 minutes until the veg is soft and the lardons are golden.
5. Peel the reserved garlic cloves and add to the casserole with the tomato purée and parsley, then cook for a minute. Pour in the wine, bring to a simmer, then continue cooking until reduced by about half. Stir in the stock, the remaining herbs and the cooked beans, then season well.
6. Return the duck, skin-side up, and sausages to the casserole along with any resting juices, stirring them into the beans, then put in the oven and bake for 1½ hours. Check halfway through, adding a little more stock if the cassoulet looks dry.
7. Mix the grated cheese and breadcrumbs with salt and pepper, then sprinkle over the top of the dish.
8. Bake the cassoulet for 20-25 minutes more until the top is golden. Serve scattered with extra thyme.