The French classic is expensive, complicated, and not for the literally weak of heart. Is it worth it?
—which felt a little like cheating. If part of the point was to see how practical it was to acquire these things, I already had an advantage evengoing to one of the best grocery stores I've ever been to. Surely this project wouldn't play in Peoria. Still, a guy's gotta do what a guy's gotta do when he needs some expensive French meat products, and Sahadi's had both Toulouse-style sausages and duck confit, though not the Tarbais beans.
Things get a little messier on game day. You find yourself spreading random pieces of pork across the kitchen counter as you cut meat from bone. The pig skin ends up lining the bottom of the pot the cassoulet cooks in. The confit is steamed so the meat falls of its bones. Ingeniously, a whole head of garlic you've cooked with the beans the previous day is pureed with fresh garlic, some pork fat, and water, to make a heady new broth for ... further simmering the beans.
But then it's done and it's dinnertime and you find that the food is so rich that even a small amount of it is more than enough to send you to the nearest comfortable chair, and your boyfriend is about to go out of town for a while and you've got enough leftovers to fill a Volkswagen.
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