Tour de Pour - Six knockout Recipes - Taste the Race

Delicious as it is, the idea of spending two days cooking cassoulet won’t get too many of us excited. The good news, though, is that we’ve had at least half a dozen attempts at this dish over the past few months, and while traditionalists won’t like that fact that we’ve settled on store-bought confit duck and tinned cannellini beans, we’ve managed to get the total cooking time down to just over three hours.