Heat the oil in a large shallow casserole dish, fry the duck on all sides until golden. You might have to do this in batches. Pour off some of the fat then add the sausages, vegetables and thyme to the pan and cook for a few minutes, or until the sausages are brown and the veg is starting to soften. Tip the tomatoes into the pan, then add 1 full can of water and the stock cube to the sausage and veg, stir to dissolve. Return the duck to the pan, bring to a simmer then cover and cook for 45 minutes. Remove from the heat and allow to rest for 15 minutes.
Heat the grill to hot, mix the breadcrumbs with the tablespoon of thyme then sprinkle over the cassoulet. Flash under the hot grill to crisp up the crumbs then serve with a big green salad.
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