If there is a need to bone the duck breasts, remove the skin from the portions. Skinning the duck is easy when short, sharp strokes are made with a knife while peeling the skin back.

Once the skin has been removed, turn the pieces bone-side up and cut and scrape out the bones. Remove the tendon from the centre of each breast, stroking with a knife to strip it. Trim the meat. Replace the inner fillet if it detaches from the meat.

After boning them, cut each breast portion in half, crossways. Peel and halve the turnips. Quarter the carrots crossways and drain the beans if they were soaked.

Soaking can involve cold water or speeding the process with hot water. If you do soak, be sure to use a large pot as the beans will probably double in size. Place them in a large flameproof casserole dish with all of the remaining ingredients, except for the salt and black pepper.

Bring the ingredients to the boil, then reduce the heat and simmer for 1 1/2 - 2 hours, until the beans are tender.

Remove the lid from the casserole for the last 20 minutes of cooking to allow the sauce to reduce. Season to taste with the salt and freshly ground black pepper, and remove the herb sprigs if desired.

Serve piping hot with the crusty bread.