The cassoulet at L’Oursin starts with a delectable and rich base of Rancho Gordo Tarbais-type beans from California slow cooked with cured ham ends for a few hours. We top a generous serving of these creamy beans with a gently spiced and confited duck leg, a lovely little Toulouse sausage and some nice garlicky Herbes-de-Provence-laced breadcrumbs. It all goes into our trusty oven and comes out toasty, bubbling and aromatic.