Originating in southern France, this simple country stew is named for the deep earthenware pot –cassole – in which it’s traditionally prepared. A creamy, comforting blend of white beans, duck, and pork sausage, sometimes incorporating pork skin or other meats as well.  It’s common to use duck confit, but it’s better to cook the duck legs fresh. You can try to cook everything together in one pot, but bean cooking times can be unpredictable so I recommend cooking them separately.