Duck Cassoulet With Buttery Spring Greens

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Separate your duck legs from the white fat and duck jelly (you'll use these in different parts of the recipe!)

Peel and finely dice your brown onion[s]

Top, tail, peel and finely dice your carrot[s]

Peel and finely dice your potato[es]

Peel and finely slice (don't chop!) your garlic

Drain and rinse your cannellini beans

Heat a large, wide-based hob-safe oven-proof casserole dish with 1 tbsp [1 1/2 tbsp] [2 tbsp] duck fat over a medium-high heat

Tip: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil!

Once hot, add the diced onion and diced carrot with a pinch of salt and cook for 4-5 min or until beginning to soften

Once beginning to soften, add the sliced garlic, diced potato and 1 tsp [1 1/2 tsp] [2 tsp] flour to the dish and cook for 30 secs or until fragrant

Once fragrant, add the drained cannellini beans, tomato paste, bay leaf[ves], dried thyme and duck jelly

Add your red wine paste, stock mix and 300ml [390ml] [550ml] boiled water and give everything a good mix up

Bring to the boil over a high heat and top with the duck legs

Once boiling, put the dish in the oven and cook, uncovered, for an initial 25 min

Meanwhile, combine your panko breadcrumbs, grated Italian hard cheese, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous grind of black pepper – these are your cheesy breadcrumbs

Wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Add the sliced spring greens to a large piece of tin foil with a pinch of salt, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a knob of butter

Scrunch the foil around the spring greens to form a tightly sealed parcel, add to a baking tray (or two!) and set aside (this will go in the oven later!)

After an initial 25 min, remove the dish from the oven and top with the cheesy breadcrumbs

Return the dish to the oven, along with the spring green parcel[s]

Cook both for a final 10-12 min or until the duck is golden and crisp and the spring greens are tender – this is your duck cassoulet & buttery spring greens

Discard the bay leaf[ves]