I fancied having a go at making cassoulet after nosing through one of the French stalls at Borough mkt and it reminding me of Rick Stein making it on his French Odyssey trip. My brother in law had also bought me some goose fat, which I was itching to try out.

After some initial confusion of what Duck Confit was (I thought it was Duck Foie Gras. It’s actually preserved, salted Duck), I used fresh Duck legs instead and with some decent Toulouse sausages, I think it turned out rather well. My Mum (who had come round to dinner) enjoyed it, anyway.  I especially enjoyed dipping the fresh crusty baguette into the garlicky sauce!