Pre-heat the oven to 180.
Cut the duck legs in half through the joint between the drumstick and thigh. Place them on a tray, skin side up and cook until golden and crispy. Set aside and keep warm.
Bring the chicken stock to the boil.
Finely chop the parsley.
Peel and finely dice the shallots and make a paste with the garlic cloves.
Peel and finely dice the carrot.
Heat the sunflower oil in a frying pan over a medium heat. Colour the sausages and bacon cubes nicely, to a deep amber. Remove and set aside. Reduce the heat and add the shallots and garlic. Cook until soft. Add the diced carrot. Season with salt and pepper and add the thyme and rosemary.
Cut the sausages in half.
Add the beans, crushed tomatoes, reserved bacon and sausages to the pan and cover with enough chicken stock, so that it is just shy of covering them. Cook on a low heat for 40 min before adding the duck, skin side up. Place in the oven for 7- 10min.
Remove from the oven and sprinkle with parsley. Serve with crusty bread.
«For a richer, more authentic flavour you could substitute the oil for duck fat.»