Haricot beans with sausage & pancetta

• dried haricot bean↗350g g

  soaked overnight in cold water

• carrot↗1
• onion↗1

  chopped

• bouquet garni1

  (we used thyme, bay leaves and parsley stalks)

• flat-leaf parsley↗2

  sprigs

• sage↗2

  sprigs

• olive oil↗4 tbsp tbsp
• pancetta↗125g g

  cut into thin lardons

• Toulouse sausages↗200g g
• 4-6 confit duck leg

  bought or homemade (see recommended recipe below)

• small handful flat-leaf parsley↗

  finely chopped

Step-by-step instructions

1. 1

   Drain and rinse the soaked beans, then put them in a large saucepan and cover with cold water. Add the vegetables, herbs, olive oil and pancetta and bring to the boil. Simmer for 1 hr, or until the beans are soft. Add the whole sausages and simmer for a further 12-15 mins until cooked through. Drain off the excess liquid, discarding the whole carrot and sage sprigs. The beans should have the texture of a thick soup. Remove the sausages, slice and return to the beans.

2. 2

   Meanwhile, heat oven to 200C/180C fan/ gas 6. Remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.

3. 3

   Stir the chopped parsley into the beans with some seasoning, then pour into shallow bowls and sit a piece of duck on top.