James Martin serves up duck breast with confit duck cassoulet on Saturday Kitchen.

James says: “Readymade confit duck leg is the secret ingredient for a speedy way to impress your guests.”

The ingredients are: 2 confit duck legs, 2 tbsp fat from the confit duck, 2 garlic cloves, finely chopped, 1 large shallot, finely chopped, 2 tbsp roughly chopped fresh rosemary leaves, 50g pancetta lardons, 1 bay leaf, 400g tin cannellini beans, drained, ¼ hispi cabbage, thinly shredded, 275ml chicken stock, 100g unsalted butter, 1 tbsp chopped fresh flat leaf parsley and 2 tbsp runny honey.

For the duck breast: 4 x small duck breasts, skin on, scored and 200ml duck jus, to serve.