James Martin served up confit duck legs with bean stew cassoulet on James Martin’s French Adventure.

The ingredient for confit of duck legs 15g of slat per kilo of duck, fresh time, garlic, bay leaves, goose fat, honey

For the instant bean stew: onions, beans, butter, garlic, tomato puree, mushrooms, fresh thyme, butter, fresh parsley and tin tomatoes

James Martin’s French Adventure: 80 Classic French Recipes available from Amazon now.