Last Spring Bon Appetit ran an article about Cassoulet (definitely with a capital "C"). This is not a recipe - it's more of a project so it deserves a capital "C." I ripped it out of the magazine and fantasized about making it. The duck leg confit seemed intimidating - where was I getting that extra duck fat from? Where was I getting an 8qt dutch oven? That's huge! I put it away and then put it out of my mind. I then came across it again and put it away again. Then I came across on the intertubes that you could sous vide duck confit. This was a revelation. It seemed easy and you didn't need any additional duck fat. You just used the existing duck fat from the legs. OK so now this was starting to look like it could happen. I pondered it a little further. Could I use two different dutch ovens instead of an 8 qt? Maybe? Would it come out the same? I asked someone I knew who seemed like she would have made cassoulet and she had. She used one dutch o...