Classic Cassoulet with From-Scratch Duck Confit

Cassoulet was the fifth and final duck course of the Five-Course Duck Feast, but the evening continued. After all the rich duck, I served up a bourbon-laced apple cider sorbet, followed by a little cheese course– tiny wedges of Cypress Grove Humboldt Fog goat cheese served with a roasted pear quarter alongside. Dessert was simple–at

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