Skin the duck, cut into chunks the size of a walnut and cook in a little bit of oil. Add carrots and shallots and a pinch of salt. Add some water to moisten and stir. Turn the heat down and put the lid on to simmer. After 10 minutes, add spring onions, sprigs of parsley, thyme, a squirt of garlic puree and a bayleaf. Give it a stir and put the lid back on for 5 minutes more. Drain and rinse one tin of cannellini beans. Put the beans into an earthernware gratin dish - add the duck, vegetables and juices and put back into the oven for a further 5 minutes to blend the flavours.