I saw this recipe in the Epicure section of The Age newspaper and it looked really impressive. I haven't tried cooking it yet but am waiting for the right occasion. Fresh duck has been used in this cassoulet, however this can be replaced with duck leg confit if desired - just bear in mind of its saltiness. Prep time does not include soaking of haricot beans overnight.
This is a recipe from Kylie Kwong's cooking show here in Australia (inspired by Stefano and Franca Manfredi). I haven't had a chance to cook it yet but it looks really great. Serve with crusty bread or as a side dish to accompany any chicken or meat dish.