For this Sunday’s post, I made cassoulet. It took three days to make. The recipe I used was primarily from Michael Schlow’s cookbook It’s About Time on page 149, but I also added some extras recommended by Julia Child. Cassoulet is a mixture of white beans (I used Cannellini Beans), garlic sausage, duck confit, and lamb. For this dish, I made my own veal stock and my own vegetable stock. The stocks were relatively easy to make, but each took a long time to simmer. I made my own duck confit from scratch. The duck had to sit in duck fat overnight. Some recipes use multiple sausages, but I decided to go for one type: garlic sausage. The lamb was very tender because I cooked it separately for a long time. For the beans, I used Julia Child’s cassoulet recipe on page 401 of Mastering the Art of French cooking that had the beans slow-cooked with pork rinds and bacon. The final step was to combine the beans and proteins in a cassoulet dish and top with bread crumbs and bake. The dish took longer to make than any dish I have ever made, but it was worth it.