Jersey Bean Cassoulet with Duck Confit and Sausage

Preheat oven to 160°C (320°F).

Drain and rinse the soaked butter beans.

In a large Dutch oven or casserole dish, combine the drained beans, chicken stock, bay leaves, and thyme sprigs. Bring to a boil, then reduce heat and simmer gently for 1 hour, or until the beans are almost tender. Remove bay leaves and thyme.

While the beans are simmering, heat olive oil in a large skillet over medium heat. Brown the Jersey pork sausage on all sides. Remove from skillet and set aside.

In the same skillet, melt Jersey butter. Add the chopped onion, carrot, and celery and sauté until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the softened vegetables to the Dutch oven with the beans. Stir in the chopped tomatoes and white wine (if using). Season with salt and pepper.

Nestle the browned sausage and duck confit into the bean mixture, making sure the duck legs are mostly submerged. Also add the diced Jersey Royal potatoes.

Cover the Dutch oven and bake in the preheated oven for 1 hour. Remove the lid and bake for another 30 minutes, or until the top is golden brown and the beans are tender and creamy. The liquid should be reduced to a thick sauce.

Let the cassoulet rest for 10-15 minutes before serving. Garnish with chopped fresh parsley.