* 1 large Duck leg, skin on, from Russell's of Upwell if you're lucky enough to live in Norfolk!
* Half a link of chorizo sausage.
* 3 rashers of Russel's treacly Bacon - (fatty back bacon Cured in Black treacle)
* 1 large leek, washed and chopped into rings
* 3 Fat Cloves of garlic, peeled and crushed
* 1 teaspoon Sherry vinegar
* 3 Thin indian green chillies, left whole
* 1 400g can of chopped Tomatoes
* 1 400g can of Butter beans
* 1 bottle of Budweiser beer (300 ml)
* 1 crumbled chicken stock cube
* Big pinch of Taste Sensation Italian seasoning
* Pinch of Sea salt
* ½ teaspoon of Mixed herbs

===Method===
* Remove the skin from the chorizo by peeling it off
* Chop the chorizo into rings
* Using no Fat at all, Fry the Duck leg for 10 minutes in a heavy based pan to Brown and release the Duck fat from the skin
* Chop the Bacon rashers into bite-sized pieces and Fry them together with the chorizo slices for 3 or 4 minutes to colour them
* Leaving the Fat in the pan, remove all the Meat and place in the Slow cooker while you cook the leeks
* Sautee the leeks for 5 minutes until until well Browned
* Add the Garlic and Stir-fry for a minute or so
* Tip the contents of the pan into the Slow cooker and Deglaze the pan with the Sherry vinegar
* Mix all of the Tomatoes, drained Beans, Chillies, Herbs and seasoning together and stir well to combine
* Add all of this to the Slow cooker together with the Budwesier mixed with the stock cube and slow cook on high for 2 hours
* After 2 hours, stir well, remove and discard the whole Chillies, turn the Slow-cooker down to low and cook for the remaining two hours.
* Remove the duck leg from the slow cooker, shred the meat from the leg and serve directly onto the plates and pour over the beans and sausage mixture.

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