Some recipes can be intense. Cooking everything separately, etc. And those recipes are, IMO, affected, unnecessary bullshit.
Cassoulet is the very essence of peasant cooking. Other than soaking the beans, it’s literally just pile everything in a casserole dish and bung in the oven.
I do usually have pork sausages and pork belly or ham on hand, though, so didn’t consider the shopping aspect.
Yes, it’s in the freezer. I will make stock. Possibly chicken/duck stock, possibly duck stock. I’m also using up some duck stock from my last duck…
So, I’m sure you are all on tenterhooks, waiting to see what I made. I decided to try tetrazzini. Then I looked up some recipes, and they were all different. So I cobbled something together, relying heavily on what I happened to have at hand in my quarantine kitchen. Most of the recipes called for mushrooms, and I can see how that would be better, but my husband hates mushrooms, and I don’t have any, so those got left out. Otherwise, it’s pretty similar to recipes I found.
Preheat oven to 400F
Boil up 1/2 pound egg noodles and when they were done, I added maybe 1/4 pound leftover cooked egg noodles from the fridge.
In a separate le creuset casserole dish, I melted 2 Tbsp butter, and sauted a chopped white onion.
When it was soft, I added a minced clove of garlic, and a tablespoon or two of fresh thyme leaves, since my thyme garden is over-growing its boundaries. (It’s gotten all through the lawn. Anyway, I have a lot of it.)
Saute briefly, and then toss atop the cooked noodles.
In the same pan, melt another 4 Tbsp butter, and slowly add a scoop of flour (between 1/4 and 1/2 cup) stirring well. After it was incorporated, I tossed in a two cup block of frozen duck broth.
That took longer than I hoped to melt, and I didn’t want my roux to burn, so I added some ancient marsala that I found in the back of the liquor cabinet a couple of weeks ago, along with a dollop of past-its-prime blush wine a friend made, that’s been sitting in the fridge. Stir, cover, and cook until the broth all melted.
Stir it some more to remove the new lumps, and then I added 1.5 cups of sour cream leftover from making birthday cake.
Stir well.
Then add the pasta & veggies, along with the cubed duck (I ended up not using all of it, because there was a lot – maybe 2 cups of duck meat) salt, pepper, about 2 cups of supermarket shredded mozzarella and stir well.
Sprinkle the top with about 1/4 cup of freshly grated parmesan cheese.
Put in the hot over, uncovered. Cook 20-25 minutes, as I type up this post and until the noodles on top brown a little. Remove from the oven (just did that) and let sit 10 more minutes.
Serve. Wish me luck. 
(the sauce that I licked off the spatula tasted pretty good.)
Oh – I meant to add fresh parsley, but I forgot. Maybe I’ll cut some over the top, as it rests.
Verdict: The duck, which tasted delicious as I nibbled on it while chopping it up, tasted over-cooked in the casserole. The sauce is awfully rich, but very tasty. The best part is the onions that soak up the marsala flavor.