I’ve been reading a lot of recipes for Cassoulet lately and they are all completely different. I made mine with duck legs, haricot beans, salted belly pork, some spicy/smoky sausages and some lamb neck fillet. It tasted great, from what I remember……. You see what none of the recipes advise, but should be there in flashing neon is that Cassoulet takes a long time to make, drinking constantly while making it is akin to a decent session down the pub, so go steady when you make it, or you may have trouble taking the duck meat off the bones while serving up, just like me.