I've been day dreaming about cassolet. Any ideas of what meat to use? (I'm thinking I'll be able to find a kosher sausage to use, and duck is fine (and yummy fatty)). but what about the bacon/salt pork/pork shoulder/ ham hocks, I'm not sure. I'm pretty sure all of these are very fatty cuts of meat. Would perhaps adding more duck in work? Are there other meats which would be good for cassoulet? Any one have experience making a kosher version of cassoulet? Thanks!!