Ingredients

• 1 medium potato
  4 medium onions
  1 celery stick
  1 leek
  5 garlic cloves
  560ml chicken stock or water
  1 small duck
  1 tsp LittlePod vanilla paste or 1 vanilla pod (seeds only)
  500g neck fillet of lamb
  225g garlic sausage, cut into chunks
  2 tbsp plain flour
  350g streaky bacon
  4 tbsp tomato purée
  275ml dry white wine
  Bouquet garni
  225g can haricot beans
  4 carrots, par-boiled
  Worcestershire Sauce, a dash
  Salt and freshly-ground black pepper

Method

1. To make the stock, chop and sauté the potato, one onion, celery, leek and one garlic clove. Add the chicken stock or water. When cooked, use a blender to create a base stock (as you would when making a soup). Pop into the slow cooker or an earthenware pot.
2. Prepare the meat. Quarter the duck and separate the breasts. Rub the vanilla paste or seeds of the vanilla pod into the duck breasts and leave to marinate. Chop the lamb and sausage into chunky pieces. Toss the duck legs and lamb fillet into the flour, with a little seasoning added in.
3. In a large frying pan, cook the bacon (grill beforehand if you prefer), then gradually add the lamb and duck meat (minus duck breast) to sear and then set aside. Use the same pan to sear the duck breast and set that aside as well.
4. Cook the remaining onion and garlic and add the tomato purée, wine and bouquet garni, and reduce until thicker. Add the beans, carrots and the Worcestershire Sauce.
5. Combine everything in the slow cooker, or if you’re cooking it in the oven, in an earthenware pot, and season to taste. Cook for one hour in the preheated oven (or, if using a slow cooker, until the meat is tender). Served accompanied with your favourite crusty loaf or potato dish.