Instructions: Drain the beans, place in a large saucepan and cover with cold water.

Bring to the boil, drain, rinse and return to the pan. Add the remaining ingredients, including the reserved gammon rind.

Cover with water, bring to the boil and simmer for 2 hours or until tender.

Remove the bouquet garni and rind. Strain the beans, reserving the liquid. Season well.

To make the confit, combine all the ingredients.

Cover and place in the refrigerator for 24 hours, turning twice. To cook, wipe the fat or oil from the duck. Bring the fat or oil to simmering point and cook the duck for 1-2 hours or until the meat is almost falling off the bone. Leave to cool in the fat. Remove and set aside.

Place the lamb and gammon in a roasting tin in a preheated oven 190 C, 375 F, gas mark 5, for 30 minutes. Add the sausages and cook for a further 15 minutes. Cut the meat into thick slices.

Spread half the beans in the base of a large ovenproof dish, cover with the duck confit, meat, sausages and the remaining beans. Add half of the bean cooking liquid and sprinkle with breadcrumbs. Place in a preheated oven 140 C, 275 F, gas mark 1, for 1-1 1/2 hours.

NOTES : You need to plan ahead with this dish as the beans need soaking and the duck legs marinating the day before.

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