And here it is, fresh from the oven!
I could have/should have taken the lid off the pot after about 45mins of cooking so some of the liquid would evaporate. Oh well.
Here’s an extreme close-up of it on my plate, topped with a piece of crisped-up skin from the goose.
I like the addition of a tomato and a leeeetle bit of summer sausage: they help to mitigate the richness of the dish and provide some interesting flavours (the first cassoulet I made was oh! so bland).