Cassoulet - Day 1

Since I've taken the week off between Christmas and New Year's and it is unusually cold and windy, what better dish to make than an authentic French cassoulet? I already had the flageolets, lovely celadon and white beans. And I knew how to confit the duck legs, as that has been my obsession since acquiring the Gourmet Today cookbook. I even had some pork belly on hand that I could use to substitute the pork rind. All that was left to get was ham hocks.

So far, so good!

So, with a completed list of ingedients, the first thing I have to do is get the duck legs in the

marinade, as they need to sit for at least 1 day.

With this prep work done, tomorrow I'll be able to confit the duck legs while I pre-cook the beans with the ham hocks, onions & thyme.

Just have to keep those vulture-like felines out of the kitchen...