Instructions: Sea salt for sprinkling and rosemary sprigs to garnish

Rub the juniper berries over the duck legs then scatter the bay leaves on top and pour 4 tbsp oil over.

Stir in six of the crushed garlic doves then season with sea salt and black pepper.

Cover and marinate overnight in the fndge.

Place the marinated duck legs in a roasting tin with the oil and seasonings from the marinade. Cook on the top runners of the roasting oven for 15 minutes.

Cut the sausages in half and add to the duck with the bacon.

Cook for a further 30 minutes.

Set aside spooning off and reserving the fat.

Combine the tomatoes and chopped thyme in a large bowl.

Toss the onions carrots and celery in the remaining oil and cook in another roasting tin on the floor of the roasting oven for 30 minutes or until golden.

Add the tomatoes and chopped thyme then cook for a further 15 minutes and season.

Add the white wine to the vegetables bring to the boil on the boiling plate then return to the floor of the roasting oven for 20 minutes.

Add the stock and tomato puree to the vegetables reduce on the simmering plate for 5 to 10 minutes then stir in the beans.

Spoon into a 2.8 litre casserole dish.

Season to taste.

Tuck the duck legs into the beans vegetables and sauce.

Scatter the sausages and bacon over then add sprigs of thyme and rosemary.

Combine the remaining garlic and reserved fat with the breadcrumbs.

Sprinkle breadcrumbs over the cassoulet and cover.

Cook for 1 1/2 hours in the simmering oven then uncover and cook for 45 minutes the grid shelf on the floor of the roasting oven or until the topping is cnsp and the duck tender.

Cook for 1 hour in the baking oven then uncover and cook for a further hour or until the topping is crisp and the duck tender.

Garnish with salt and rosemary.

To make your own stock place 1.6 kg chicken duck or turkey bones in a large saucepan with 225g each carrots celery and leeks. Pour in enough cold water to cover add a bouquet game and 1 level tsp peppercorns. Cook in the simmering oven overnight then strain. Cool quickly pour into ice cube trays freeze and store in plastic bags in the freezer for up to three months. Cooked gently for a long time this is worth the wart especially on o chilly day. As with most stews its best made the day before so the flavours can develop.

Serves 6

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