Donal's perfect duck breast & cassoulet

Method

1. Score the duck skin diagonally using a sharp knife, then season the flesh side of the duck with a little sea salt.
2. Put the duck in a cold frying pan, skin side down, and turn the heat to medium.
3. Once the frying pan gets hot and the skin begins to sizzle, cook the duck for about 8 minutes.
4. Whilst the duck is cooking, heat up a glug of olive oil in a large saute pan.
5. Peel the carrot and finely dice along with the onion and celery. Add the chopped vegetables to the pan along with a knob of butter. Finely slice the garlic cloves and remove the leaves from the thyme sprigs and add to the vegetables. Season with salt and pepper and cook, stirring often, until softened, about 5 minutes.
6. Drain and rinse the cannellini beans and stir in along with your softened vegetables.
7. Add the wine and stock. Bring to the boil then turn down the heat a little and leave to bubble away and thicken up slightly.
8. Once the duck's skin is golden, turn the duck breasts over and cook, meat side down for another 3 - 5 minutes until the meat reads 54C on a meat thermometer - this will give you lovely blushing pink meat, so cook for longer if you prefer your duck well done.
9. When the duck reaches your desired temperature, remove from the frying pan and leave to rest for 10 minutes.
10. Whilst the duck rests, tear the bread into large pieces and place into the same pan you cooked the duck in, adding about 4 tablespoons of the reserved duck fat into the pan and cook, tossing occasionally, until golden brown and toasted.
11. Once your cassoulet is ready, add chopped flat leaf parsley.
12. Slice the rested duck into thick slices and serve with the cassoulet, sprinkle on croutons and drizzle everything with a little olive oil to finish.