* Olive oil
* 6 Toulouse sausages (about 400g)
* 4 Duck legs
* 6 rashers of Pancetta
* 2 x 400g cans of peeled Plum tomatoes, chopped
* 1 bulb of Garlic, unpeeled and cut in two
* * ''When I cut my bulb in two, a lot of the outer skin came away so I actually removed most of it.''
* 2 medium Red onions, peeled and thinly sliced
* 1 large Red chilli, slit lengthwise
* 3 sprigs of Thyme
* Sea salt and Freshly ground black pepper
* 500 ml Chicken stock
* A good splash of White wine
* 2 x 400g cans Cannellini beans, well rinsed in cold water and drained
* 2 tablespoons of Sherry vinegar
* 1 French baguette, torn into small pieces

===Method===
* Pour a splash of olive oil into a large roasting pan on a hob at a high heat. Add a grind of black pepper, add the duck and sausages and use it like a huge frying pan to brown the meat. This may take 10 to 15 minutes.
* Remove the browned meat and set to one side.
* Slit the chilli length-wise but don't disturb the seeds.
* With the heat still on, add the herbs, chilli, onions, pancetta, garlic bulb halves, cut side down. Season with salt and pepper and fry for 5 minutes, stirring now and then.
* De-glaze the pan with the wine and the sherry vinegar.
* Add the beans and chopped tomatoes and mix well.
* Arrange the duck and sausages on the top, duck skin-side up. Pour over the chicken stock and jiggle the roasting tray to bed everything down.
* Roast uncovered for 1.5 hours, checking a few times to see that it's not drying out. ''see Comments''
* After 1.5 hours, tear the baguette into small pieces and push into the tray so that the bread soaks up all the fat and juices.
* Return to the oven and roast for 30 minutes more.

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