Simply follow our simply laid out recipe:
1) For the duck, weigh the duck legs. You will need 15g/½oz of salt per kilo of duck legs. Place the duck legs into a roasting tray and sprinkle with the salt. Sprinkle over the thyme, then cover the tray with cling film and chill in the fridge for 24 hours.
2) Remove the legs from the fridge and rinse off the salt. Pat dry.
3) Heat a heavy frying pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat.
4) Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender. Remove the duck legs from the fat, reserving the fat, and place onto a clean roasting tray, draining off any excess fat.
5) Shred the meat from two of the confit duck legs. Set the other two aside.
6) Heat a little of the reserved duck fat in a frying pan over a medium heat. Add the shallot and garlic and fry for 1-2 minutes, or until softened.
7) Add the canned tomatoes, bring the mixture to a simmer and cook for a further 2-3 minutes.
8) Add the shredded duck meat, flageolet beans, stock and rosemary and return the mixture to the boil. Boil for another 2-3 minutes, then season, to taste, with salt and freshly ground black pepper, then whisk in the butter.
9) Heat a little more of the reserved duck fat in a frying pan over a high heat. Add the reserved duck legs, skin-side down, and fry for 2-3 minutes, or until the skin is crisp and the duck meat is warmed through.
10) To serve, spoon the cassoulet onto a plate and top each portion with a crispy confit duck leg.