Bring big and cosy French farmhouse energy to your weeknight with this shortcut cassoulet. We're side-steeping all that slow-cooking with our ready-to-heat confit duck legs that only need 30 minutes in the oven. All up, you're dropping this elegant, deeply satisfying dish on the table in just an hour. Magnifique, if we do say so ourselves!
Preheat oven to 200°C fan-forced. Cut bacon into 1cm pieces. Remove dark green end from leek and discard. Cut leek in half lengthways and run under cold water to remove any dirt. Thinly slice into half-moons. Finely chop celery. Pick rosemary leaves from their stems and finely chop. Crush garlic.
Heat 2 teaspoons olive oil in a pan over medium-high heat. Add bacon and cook for 2–3 minutes or until browned. Add leek, celery, ½ the rosemary, garlic and a pinch of salt and pepper and cook for a further 3–4 minutes or until softened.
Rinse and drain butter beans. Add tomato paste to pan and stir for 30 seconds or until caramelised. Add butter beans, stock cube and 185ml (¾ cup) water and bring to a simmer.
Add duck, skin-side up, to pan along with any juices from packet. Transfer to oven and cook for 30 minutes or until cassoulet has reduced and duck is golden. While cassoulet is cooking, continue with step 5.
Heat 2 teaspoons olive oil in a frypan over medium heat. Add remaining rosemary, panko breadcrumbs, salt and pepper and cook, stirring frequently, for 2–3 minutes or until breadcrumbs are golden brown. Transfer to a bowl.
Place Dijon mustard, remaining oil and white wine vinegar in a bowl with salt and pepper and whisk to combine. Add salad leaves to dressing and toss to combine. Divide cassoulet between plates and serve with salad.