Cassoulet Whistler Saturday Night Dinner

This cassoulet is perfect apres ski. This is a result of one of those cooking expeditions. I still have several portions in my freezer. Given it's a three day process, why not make an army full to freeze and enjoy whenever you want? The first day is just soaking the beans. I use a greenish colored dried bean called the Flageolet. I've read they are the caviar of beans. The next day, you cook most of the meat and beans and the third day you add the duck confit and the sausages. Finish with bread crumbs and bake until a nice crust forms on top. Perhaps not that beautiful to the eye, as pictured above, but trust me, the crunchy bits are the best.