TO BUY

• 2 confit duck legs and their fat
• 200g pancetta - cut into large cubes
• 500g diced lamb - seasoned well with salt & pepper
• 500g Toulouse sausages
• 1 brown onion - diced
• 2 stalks of celery - diced
• 1 carrot - diced
• 1 tbsp Herbes de Provence
• 2 tbsp tomato paste
• 2 tins of cannellini beans - drained
• 1-2L chicken stock
• 1 bunch of parsley - chopped

TO DO:

1. Lift the duck legs out of their fat and scrape all the fat into a large Dutch oven. Set the legs aside for now.
2. Heat the fat over medium high heat, add the pancetta and fry until golden then remove with a slotted spoon, leaving the fat in the pan.
3. Add the lamb and brown each cube well on all sides, then remove with a slotted spoon.
4. Add the sausages and brown on all sides, remove.
5. Remove all but 2 tablespoons of fat from the pan. (Keep the removed fat in the fridge for some amazing roast potatoes.)
6. Add the onion, celery and carrot and cook, stirring regularly until the onion is translucent. 
7. Stir in the dried herbs then the tomato paste.
8. Add the beans and 1 litre of stock and stir everything well.
9. Return the browned meats and the duck legs to the pan. 
10. Add stock as necessary to ensure beans are submerged. 
11. Cover the pan and bake in a 180॰ for 1.5 hours.
12. Remove the lid, turn the oven up to 220॰ for the last 20 minutes to form a golden crust.
13. Festoon with chopped parsley and serve at the table in the pot.