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My cassoulet before baking

 

Cassoulet after baking

 

 

Braised endives

 

 

 

Contents of Cassoulet:

- Tarbais beans (Rancho Gordo), soaked in homemade duck stock

- 2 confit duck legs (Maple Leaf Farms)

- 1/2 Ventrèche (d'Artagnan)

- 1/2 garlic sausage (d'Artagnan)

- 4 Duck (+ chicken + pork) Smoked Sausage with Apple Brandy (12 oz) (Fossil Farms)

- tub of duck and veal demi glace (d'Artagnan)

- homemade roasted garlic, duck fat, etc.

 

Braised endives include butter and chicken stock (Methode Mitch).

 

 

Edited to replace faulty photo of endives, added contents of Cassoulet.

My cassoulet before baking

 

Cassoulet after baking

 

 

Braised endives

 

 

Contents of Cassoulet:

- Tarbais beans (Rancho Gordo), soaked in homemade duck stock

- 2 confit duck legs (Maple Leaf Farms)

- 1/2 Ventrèche (d'Artagnan)

- 1/2 garlic sausage (d'Artagnan)

- 4 Pekin Duck Smoked Sausage with Apple Brandy (12 oz) (Fossil Farms)

- tub of duck and veal demi glace (d'Artagnan)

- homemade roasted garlic, duck fat, etc.

 

Braised endives include butter and chicken stock.

 

 

My cassoulet before baking

 

Cassoulet after baking

 

 

Braised endives

 

 

Contents:

- Tarbais beans (Rancho Gordo), soaked in homemade duck stock

- 2 confit duck legs (Maple Leaf Farms)

- 1/2 Ventrèche (d'Artagnan)

- 1/2 garlic sausage (d'Artagnan)

- 4 Pekin Duck Smoked Sausage with Apple Brandy (12 oz) (Fossil Farms)

- tub of duck and veal demi glace (d'Artagnan)

- homemade roasted garlic, duck fat, etc.