Preheat the oven to Gas 4, 180°C, fan160°C.
Place the 6 duck legs in a roasting tin with 1tbsp of olive oil and oven cook for around 40 minutes until golden.
Heat the remaining oil in a pan then gently cook the onions, garlic, celery and lardoons for 10 minutes.
Meanwhile, skin the tomatoes by scoring the skin with a cross before placing in a pan of boiling water for 30 seconds. Remove and peel off the skin, then cut each tomato into quarters, discarding the core and seeds.
Roughly chop the remaining flesh and add the remaining flesh and add to the pan along with the chilli and rosemary and cook for 5 minutes. Add the white wine and drained beans and bring the mixture to a simmer.
Take a large ovenproof dish. Line the bottom with half the bean mix, place the cooked duck legs on top then cover with the remaining beans. Sprinkle with breadcrumbs and cook for 30 minutes.
Meanwhile, make the salad by tossing the cabbage in a bowl with olive oil and lemon juice.
Pair this with Tesco Finest Vina Mara Rioja Granreserva
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