Traditional Duck Confit and Sausage Cassoulet


Bi-Rite Market

Paula Wolfert's "The Cooking of Southwest France" was one of the first books from which I learned to cook. Her stories on cassoulet and how important they are to the region stuck with me. Cassoulets can be a pain to make, but it's part of what makes the dish so wonderful. Layers upon layers of flavor are created from a rich heirloom bean stew, long simmered duck confit, unctuous pork sausage, and an herb breadcrumb topping to form a decadent crust. Each cassoulet contains six portions and includes a whole duck leg and half sausage for each person. -Sam M

1 Cassoulet Serves 6 Guests
116 oz