Cassoulet, for 2

Directions

1. 1
   If using fresh duck or goose, put in the oven now at 180 C, and follow the rest of the steps up to step 7 while it's cooking.
2. 2
   Gently fry the diced carrot, red onion, celery and garlic in a little oil until softened and just starting to brown.
3. 3
   Add the dried herbs to the fried veg
4. 4
   Add the wine and simmer until reduced by half.
5. 5
   Add the beans and tomatoes with their juice.
6. 6
   Simmer until reduced by half.
7. 7
   While the mixture simmers, whiz the bread with some olive oil and a sprinkling of dried thyme in a food processor to make bread crumbs.
8. 8
   If you haven't got a food processor then just finely chop or pick into little croutons and mix with the olive oil and thyme by hand.
9. 9
   Or, if you have a pack of breadcrumbs, use those.
10. 10
    Lay the sausages and duck or goose on top of the veg and bean mixture, and place the oily breadcrumbs in the gaps between the meat, and cook in the oven until the meat is browned and there is only a small amount of liquid left, around 40 mins.
11. 11
    To include some greens, serve with some steamed and seasoned cabbage or green beans, and a glass of red.