The Cassoulet is a traditional French country cooking classic recipe. Wonderfully hearty, infinitely flavorful, it combines the smooth texture of plump white beans (haricots) with tender, fall of the bone duck leg confit, and hearty pork sausage, all simmered in delicious wine, shallots and seasonings. The result is a dish that is the essence of French comfort food, but elevated to the gourmet level by the quality of the ingredients and the preparation.
This great White Bean and Duck Confit Cassoulet is ready to eat, without any work: just heat up and serve. Direction for use: warm up in a bain marie bath or double casserole for 15 to 30 minutes. Serve in a deep soup dish, dusted with breadcrumbs, and a bit of fresh chopped garlic and fresh parsley. Eat it by itself with a big and crusty French baguette, or alongside a sandwich for the perfect winter lunch that will stick to your bones. Or pour in an oven-safe dish with shredded Gruyere or Comte, and cook au gratin in the broiler for a bubbly, deliciously browned crust.
There’s no need for refrigeration, so keep this Duck Confit and White Bean Cassoulet in your pantry for an incredibly French country cooking recipe in just minutes.
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