OK, got the duck legs properly marinated and into the slow-cooker, my "technique" for confit. My favorite part of the recipe is the cloves stuck into the head of garlic. When I first read the recipe, I interpreted "cloves" to be the garlic cloves, and kept thinking, "why would I put garlic cloves into a head of garlic cloves?" Ahhhh, now I understand.
While the duck cooks for the next 4 hours, I will get the beans underway with the ham bone and ham hocks, onions & fresh thyme. The beans should be suitably softened for the layering with the meats an stock for the sloooooow cooking* in the oven. I can't wait until the aromas fill the house.
* don't they always tell you to read the recipe all the way through before you begin? I'm so cocky that I believe I am exempt from that step. Well, I learned my lesson... I need to cook the cassoulet in the oven for 3+ hours, then refrigerate it overnight and then cook it for another 3 hours. Looks like another "Cassoulet" post is coming tomorrow.
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