[CH] to confit or not???

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From: "T" <joemama@swissonline.ch>

Subject: Re: [CH] Confit

Hi Tom.

I usually cook my confit on the stove top as you in duck fat and leave on the
bone and place into a glass gallon jar and cover with strained rendered duck
fat.  This paricular time I am making a rillette as well as cassoulet so I am
trying both methods as a taste test.  Do you make cassoulet?  If so have you
ever made the Toulouse sausages?  I am using Boudin Blanc as this is also
tasty and less time consuming.  I haven't even wrapped presents yet!

Mary-Anne

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