Cassoulet á la Bourdain

As it is Ben's birthday tomorrow, I am not going back to Wales to see how mum and dad are getting on. I will be there next weekend, so John and I intend to keep working through "the big classics" chapter in Anthony Bourdain's Les Halles Cookbook with cassoulet.

The recipe specifies four confit duck legs, which I don't think we will have time to do. I propose that Larnaudie (fulfilled by Amazon) take the strain.

Une spécialité entrée dans la légende culinaire du Sud-Ouest de la France.

Confit de Canard : Nos cuisses de canard sont cuites (ou confites) dans la graisse de canard pendant 1h30, permettant d'avoir une chair tendre et savoureuse.
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Conseils de préparation : Réchauffez au four ou au grill pendant quelques minutes. Accompagné de pommes de terre sautées et de quelques champignons, le plaisir est complet…

Does that sound about right?

Also, as the clock will be ticking, I think it best to do the beans, pork belly, quartered onion and bouquet garni in the slow cooker overnight as Friday evening resolves into Saturday morning.

Mise en place, I think it is called. Does that sound about right?