It's about 2 p.m. here in Portland, and I'm starting to cook my
cassoulet. I've got a pile full of meats from Pastaworks (I'm using the veal for my yummy French stew). I'm a little
jittery, as there are so many steps and so many different kinds of meat! I'm looking forward to finally attempting this
legendary French country dish (the ultimate in slow cooking, if you ask
me).
I'm going to start by cooking the white beans and, while they're simmering, I'll broil the duck confit. I'm
terrified by duck, so I need a clear head and a clean kitchen.
