April 11, dinner. Cassoulet!!! Sunday night with the family, I made this using duck leg confit, garlic sausage, duck sausage, ventrèche, veal demi glace, and duck fat. Plus some white beans from the grocery down the road. Wow delicious yum! For the last nights of winter, a great meal. The family (Jan, Dale, Don & Barbara, Janet) and Rose came over as well.