I've just eaten a cassoulet I made with the confit duck I spent most of Sunday making.

[Berni]

I soaked the beans for 24 hours, cooked everything for hours. Toulouse Sausages, the lot. I thought: 'No way can what is basically sausage, beans and duck be worth all this arseache'.

How wrong I was, Awimb. It was one of the best things I've ever eaten.

Raymond Blanc's recipe :bow:

[IUFG]

[Bergkamp's Brain]

[eastgermanautos]

would be my question.

[Berni]

Two different things that sound a bit the same, see?

[eastgermanautos]

it was goood.

[arse-nick (avid-analogue-addict)]

What a coont, refused my adavise to give the soaked bean a good 20 minute cook, before adding to the grand dish. Added them directly after soak. They/it took 10 1/2 hours to cook. Ended up a pile of stiff mush. :shakehead:

[arse-nick (avid-analogue-addict)]

[arse-nick (avid-analogue-addict)]