Cassoulet... I think?
I really hope a cassoulet is not supposed to be like this. It was like a confit duck leg in refried beans. Farish House is a nice spot in Phoenix downtown but I'm going to assume I got the bad remnants of the Cassoulet since I arrived just before closing.
Here's how French Cooking Academy makes it, and how I'm going to make it for my FRENZ if I ever entertain again (once I get my house in a less hideous state.)
