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This is such a horrible picture of the cassoulet but I think it gives the impression of how fast this was served and eaten.  I think the smell alone started to drive my family crazy.  This made a lot.  But for how much work it was, that is a good thing.  I am told that I can make this again.  Especially with the mashed sweet potatoes and apples.  There was a pie afterward too.  That is coming.


Note:  adapted from local milk

confit pork shoulder, meat strained from the fat

seasoned white beans

tomato wine sauce

1 pound meaty bacon

duck confit, meat strained from the fat

Dice the bacon.  Cook it until crispy. 

Heat oven to 350 degrees Fahrenheit.

In a large heavy casserole, put a layer of beans.  Sprinkle a layer of bacon.  Sprinkle a layer of pork conift.  Spoon a layer of the wine sauce.  Repeat, ending with layer of beans.  Lay duck legs over the top.  Put in the oven for bake for another hour.

In the original recipe, there was extra stirring, fat, and bread crumbs.  I simplified and this was awful tasty.  I served it with the mashed sweet potatoes and apples.  A small plate went a long way because it was so rich but lovely.

Well worth the work.

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