by James Martin

This hearty French cassoulet is anything but healthy - and all the more tasty for it. Make to brighten up a winter day.

Main course


Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly covered in the fat. The duck legs can then be extracted, the fat scraped off, and grilled to crisp perfection.


Salt cure the duck legs overnight in the fridge with fresh thyme and garlic to boost the flavour. Duck and goose fat for cooking is becoming more widely available in supermarkets.