Confit ‘Duck’ and Pear Cassoulet

I first cooked this recipe in a panic for Countryfile presenter Tom Heap and his production manager, Alistair, when they popped by my house one morning for an interview about the rise of veganism. I was billed as ‘an author and chef who is making vegan food beautiful and attractive’, so I put myself under an obscene amount of unnecessary pressure to create something that would live up to the hype. To add to the drama, I had spent the night before on a very slim top b