Duck and hog's pudding cassoulet

Mix the salt, sugar and thyme and cover the duck legs. Place the covered duck legs on a tray, cover with cling film and allow to cure for 12 hours. Once cured, remove and rinse off the curing mix then pat dry

Place the duck legs in a deep saucepan and cover with the duck fat. Bring to a gentle simmer for approximately 1 hour - the meat should be loose but not falling off the bone. Remove from the pan and drain on absorbent kitchen towel

Add a small dollop of duck fat to a heavy based saucepan. Place over a medium heat and sweat off the onion, carrot, celery and garlic until soft

In a separate pan, cover the soaked beans in cold water and add the chopped streaky bacon. Bring to a rolling boil until the beans are tender - this should take around 20 minutes. Strain off the water and add the beans and bacon to the saucepan containing the softened vegetables

Add the chopped tomatoes and the parsley and bring to a gentle simmer. Add 1 pint of water and the sliced hogs pudding. Place into a casserole pot and into a preheated oven at 160˚C/gas mark 3 for up to 90 minutes

Once the beans are soft and fluffy and the water is starchy and thickened, add the duck legs into the pot and cover with the cassoulet mix. Cook for a further 20 minutes to heat through

Meanwhile, to prepare the granola, warm the duck fat in a non-stick pan and add all ingredients and gently toast

Place onto a flat oven tray and bake on a low heat at 120˚C/gas mark 1/2 for 15 minutes, stirring every few minutes to ensure it covers evenly to a light brown finish. Remove from the oven, allow to cool and store in a air-tight container until ready to use

Remove the cassoulet from the oven. Serve into individual bowls and garnish with the granola. Serve immediately