Jacques Pepin's Duck Cassoulet is something you need to see to believe

Hilarious opening. I can see you going to your local butcher to score the pig skin and your butcher sees you coming in the door and he nudges his buddy and says, "Let's mess with Jaime today."

After eating that Jaime, you should head out and dig a canal, or lay a few miles of railroad track, or build half a steamship.

Oh man, the flex when you put the loaded Dutch oven into your oven... I was seriously worried for your oven rack. Great video on one of my favorite cold-weather dishes. Thanks!

“I wash my duckie” is everything

Jacques can show you faster, easier ways to clean leeks, get seeds out of tomatoes, and much more - do give his videos a watch. Delighted you're doing some of his recipes!

My Polish ancestors are crying that the casing was removed from the kielbasa. Hell, I'm crying. 😢

I love that you’re doing Jacques pepin recipes. He’s a master.

When I'm seasoning meat, I use the "wet-hand dry-hand" technique for breading. One hand touches the meat, the other hand touches the salt, that way you only have to wash your hands once at the end.

I had cassoulet at Anthony Bourdain’s restaurant years ago. It was absolutely delicious- but soooo rich as you said. Drink white wine with it to cut the richness down. Great job 🥂

im always fascinated with people deskinning the sausages. I've never seen anyone in my family and friend circle do that for any dish with sausages

Jamie and fellow commentators. I made my first cassoulet in the 1970s and love the general technique. you can switch up every element, the beans (there are so many varieties), the meats, you can do all pork or all poultry. Whatever you have to hand. Making a cassoulet can be an exhausting process and it does seem to insist you have a nap after every serving. The best thing is it freezes perfectly if well wrapped and gets better tasting with time. Thanks Jamie, I enjoy seeing all you've learned over the years. All the best to everyone Jim Mexico

A small tip: In order to save time, instead of the season, wash hands, season wash hands, just portion out the seasonings on a dish, season everything and then toss any bits that remains.

For the slices vs strips: You should have sliced the shoulder like a roast, choosing the cut orientation that gets you the smallest 1 inch disks. The recipe said those disks are still too thick, so cut the disks in half. (He said to do the cut in half first to save on knife work but it’s all the same in the end)

Meanwhile, I'm tossing beans, a bag of frozen mirepoix, some salad bar bacon bits and some Mrs. dash into the instant pot...

I've put diced kielbasa (kubasa, as everyone I know in the prairie provinces calls it) into rice & barley while simmering and the amount of flavour that stuff will add to anything that soaks up water cannot be understated. Plain rice tends to taste like packing peanuts but dice up some spicy meat into it and the whole thing will taste like kubie.

Pepin doesn't get enough credit for the absolute treasure he is. Glad he's being honored here.

And now you are ready to feed the entire building...

Fun fact: I'm the guy who drops the bowls

I'm obsessed with cassoulet and by crazy coincidence just last night went to a french restaurant and ordered cassoulet! It so much work, I have never made it and even though it's pricey at the restaurant, it's worth it...Also yes, it's so rich, I feel a bit duck hungover today, tbh...

I think you need “I dry my ducky” merch 😂😂😂