mmm...cassoulet

[jenk]

I first had cassoulet at Voila. I first read a recipe for it in Tony Bourdain's cookbook, where he notes that it's one of the standard French restaurant offerings because you can vary the meats and veggies to use up what's around. Or, if you do it with duck confit (like his restaurant does) it doesn't matter that it takes multiple days because you can just have it be a standard kitchen background task.

OTOH, this cassoulet recipe wouldn't take all day, much less multiple days. Might have to try it.