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.