The link looked like an ok cassoulet recipe to me, but it’s considerably different for the cassoulet I make. I use smoked duck, garlic sausage, and more veggies.
You can get rendered duck fat on Amazon. I’ve used the Fabrique Delices brand and have been happy with it. There’s a guy at my local farmer’s market that sells their stuff, so I’ve never had to order it on line.
For those years when I haven’t made my confit early enough in the eary, I mail order my confit and duck fat from French Selections.
This is also the site where I get my Tarbais beans. One year the Tarbais harvest was destroyed and I had to use Great Northern and Flageolets. Amazing how much creamier the Tarbais are…
The sausage and bacon are both pork. Two kinds of meat, I say again.
Well, I bought some confit duck and lamb shoulder today. Forgot the sausages, but I can get them before the weekend.
You think Swiss and Cheddar are one kind of cheese because they’re both from cows’ milk?
No, but if I made a C&H sandwich with both on, I’d still only call it a “Cheese and Ham” until more specificity was requested. They are both cheese, meat from a pig is all pork.
So I decided to make the cassoulet today, in spite of the warm weather.
Dried cannellini beans? Check.
Really good lamb shoulder? Check.
Confit duck legs? Check.
d’Avignon sausages? Check.
Bacon? Check.
Now that it’s getting close to time to put the bread crumbs on, I’ve just realised I FORGOT THE DAMNED GARLIC!!! :smack: :rolleyes:
Oh, well, I’ll just pretend I’m a French peasant too poor to have garlic. I put four cloves into the breadcrumbs, and the sausages have garlic in them. Fingers crossed.
Johnny. If you have leftovers, my email is visible. 
Not all of it would fit in my Everyday Pan, so I put 1/4 into another pan. I’ve eaten one bowl full, and it’s pretty tasty. Not bad for a first attempt. The bread topping had lots of garlic, so I’m not missing it (too much) in the rest of the stew. So now I have six of those short, square Glad containers full of leftovers, and a couple more’s worth in the second pan.