Making cassoulet, the bean-and-meat stew that's chock-full of sausage and duck confit, is a days-long undertaking, and that's why it only graces the menu at Masterpiece Delicatessen as a special. Still, the sandwich shop makes a near-perfect version of the stuff: toothsome white beans bathed in a thick, buttery broth, topped with a couple of crisp strips of bacon and overlaid with a crunchy, fat-roasted duck leg, tender meat falling off the bone. The kitchen finishes the dish with a handful of crisp greens to balance the heavy meat binge. It's all so good that we want to eat bowl after bowl of the stuff until we've cleaned out the stockpot. Please, sir, may we have some more?