Cassoulet is a rich, slow cooked bean dish, traditionally prepared with pork sausages, duck/goose pieces and pork skin. The combination of the tender meats, creamy beans and caramelized crusty top is very satisfying, especially in winter. Once the dish is assembled and set to slowly bake, it requires little attention.

A few cooking notes for adjusting this recipe:

Since our larder does not always have the exact meats listed in the recipe, I follow the techniques listed in this recipe, but substitute lamb shoulder chops, lamb or pork sausage and our pasture raised chicken and duck legs and thighs.
Until our next pig butchering when I will add enough garlic sausage to our cutting order to satisfy our cassoulet cravings , I add garlic to our ground lamb or pork.
I do use rendered duck fat from our birds. Even if we do not raise many ducks this year, I will raise a few especially for the fat.
Our cassoulet has more beans and less meat than recommended in the recipe because we really like the beans and my cast iron pot fits fewer pieces of meat neatly on top.