Remove the Duck Legs from all packaging and pat dry with kitchen paper. Allow the meat to come to room temperature. Preheat the oven to 180º/375ºF/Gas4. Season the Duck Legs with salt and pepper. Preheat a flameproof casserole dish, add oil and sear the Duck Legs on both sides until golden brown. Add onions and cook for further 2 minutes, deglaze the pan with cognac and add stock. Bring to the boil, cover with a lid and place into the middle of the oven for 30 minutes.

Drain the beans and pour around the Duck legs in the pan. Add the bay leaf, cover with lid and return casserole dish to the oven for a further 1 ½ hours. Take the dish out of the oven and increase the oven to 230ºC/450ºF/Gas8. Remove the Duck Legs from the casserole dish and place them onto a baking tray, and roast in the oven until the skin is crispy for approx. 15 minutes. Meanwhile bring the beans to the boil and reduce the liquid if necessary. Season to taste with salt and pepper. To serve arrange the beans with the Duck Legs onto preheated plates and sprinkle with parsley.

Serve with pan roasted potato wedges with garlic and thyme.