The whole time, I was like "don't mess this one up bro" haha, and you didn't! I do exactly the same recipe, and always cook in duck fat! Good man!
I gave "Saucisse de Toulouse" to my dogs yesterday, which normally is in the cassoulet, blasphemy! What rubido said about the "haricot Tarbais", I can confirm, as it's a regional thing here.
I was going to put Saucisse de Toulouse in but the beans I bought had sausage in it already. Do you happen to know what spices are supposed to go in it? That was the biggest thing I was unsure about.
I know @rubido already answered to you, I agree with clove, you can also add cumin, paprika, safran, Madagascar black pepper, or even an orange zest; you could add cinamon if you're crazy!
Okay, I'll keep those in mind. Thanks.
Cinnamon does seem a bit weird to me for Cassoulet. I reserve Cinnamon for oatmeal lol
HAha fair enough