Feijoada Francesa

• 1 tbsp Vegetable Oil
• 1 Large Onion, chopped
• 1 tbsp freshly chopped Parsley
• 50g/2oz Spring Onions, chopped
• 2 boned Duck Breasts, skinned and cut into 5cm/2-inch cubes
• 675g/1˝lb boned Shoulder of Lamb, cut into 5cm/2-inch cubes
• 225g/8oz Smoked Sausage, cut into 5cm/2-inch lengths
• 2 large Tomatoes, chopped
• 1 tbsp Tomato Puree
• 120ml/4fl.oz. White Wine
• 400g/14oz dried White Beans, soaked overnight,
• Salt and Black Pepper
• 1.1L/40fl.oz. Water
• 2 whole Cloves
• 2 Onions, cut into wedges
• 450g/1lb Carrots, peeled and cut into 5cm/2-inch lengths
• 1 Chayote Squash, peeled, cores and cut into 5cm/2-inch cubes
• 2 Sticks of Celery, cut into 10cm/4-inch lengths