*You will need 3 1/2 ounces of pork rind; freeze any remaining for a future cassoulet.
**In the American Southwest, this is the part that is deep-fried to make chicharrones.
*** it is important to use unsalted stock when cooking the beans; salting the beans before or while they cook will make them tough. We made stock using a roast chicken carcass, onion, and carrot. You can also simply use water instead of stock.
– You definitely need well-made sausages. Don’t use standard store-bought ones – they contain too much gristle. Find a butcher near you who makes them and get the simplest available.
– I used pork belly, but many recipes called for pork shoulder, too. I might use a bit of both next time.
– Some recipes had no duck at all. I liked the confit – it added to the texture and flavor.
– Per Nicole’s recommendation, do not skimp on the duck fat – it sounds like it will make it heavier but it doesn’t. This is one area where I wasn’t skeptical!