Eating In

This is a French bean stew.
1lb dry cured streaky bacon (in a piece if possible)
goose fat
1 whole head of garlic, peeled and chopped
1 large onion, chopped
2lbs haricot or navy beans soaked in cold unsalted water  for at least 6 hours
1 small leek
1 stick celery
Fresh thyme, 2 bay leaves and parsley
2 x 170g chorizo. You can substitute other sausage
4 legs of duck confit or 4 duck breasts
breadcrumbs (optional)

Preheat the oven to 180ºC/Gas 4. Heat some goose fat in a large casserole and fry the onion and garlic until soft. Chop the bacon into chunks and add to the pan. Add the beans. Cover with water and add the leek, celery and herbs. Bring to the boil, skimming off any scum, cover and bake in the oven for an hour or until the beans are just tender. Heat some more goose fat in a frying pan. Cut the duck and the chorizo into pieces and brown them in the fat. Take the Cassoulet out of the oven. Increase the temperature to 220ºC/Gas 7. Add the sausage and duck to the casserole, pushing them down into the beans. Return to the oven and bake uncovered for a further 45 minutes, or until the liquid has reduced. Some people put a layer of bread crumbs over the surface at this stage to form a crust. Serve from the casserole.