Cassoulet Tartine with Crispy Duck and Garlic Crumbs

Method

1. Peel the skin off the duck confit and pull the meat from the bones in rough shreds. Put a 20 cm pan over medium heat with no oil and cook the skin and meat for 6 min, until the skin is crisp like crackling and the meat is golden at the edges and hot through. Lift out and keep the fat in the pan.

   Add in this stepConfit duck legs (ready-made) 1

   medium heat

2. Add the pancetta to the same pan and fry over medium heat for 4 min until it releases its fat, then add the chopped shallot, most of the chopped garlic and the thyme leaves and cook for 2 min more until fragrant.

   Add in this stepPancetta or bacon, diced 50 gShallot (or small onion) 1Garlic cloves 1.4Thyme sprigs 1

   medium heat

3. Stir in the tomato paste for 30 seconds, then add the beans and stock and simmer over medium-low heat for 7 min. Crush about a quarter of the beans with the back of a spoon so the sauce turns creamy and thick. Season with salt and pepper. It should be thick enough not to run off the bread.

   Add in this stepTomato paste 1 tspTinned white beans, drained 200 gChicken stock 120 mlSalt to tasteBlack pepper to taste

   medium-low heat

4. Melt some of the duck fat in a small pan over medium-low heat and toast the panko with the rest of the garlic for 2 min, stirring constantly, until golden; it burns quickly. Take off the heat and stir in the chopped parsley and a little salt.

   Add in this stepDuck fat (from the confit) or butter 0.6 tbspPanko breadcrumbs 2 tbspGarlic cloves 0.6Flat-leaf parsley 6 gSalt to taste

   medium-low heat

5. Brush both sides of the bread with the remaining duck fat and toast in a pan or on a grill over medium heat in 1 batch(es), 2 min per side, until golden and crisp. Spread one side thinly with Dijon mustard.

   Add in this stepSourdough bread (2 cm slices) 2Duck fat (from the confit) or butter 0.9 tbspDijon mustard 1 tsp

   medium heat

6. Pile the beans onto the mustard side, top with the crispy duck and scatter generously with the garlic crumbs. Serve straight away.