Baked bean and duck casserole (Cassoulet) from Glorious French Food: A Fresh Approach to the Classics (page 469) by James Peterson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cannellini beans for white beans; calf feet or pig feet for pork rind; pork butt or pork shoulder chops for pork shoulder; this book's Duck confit (Confit de cuisses de canard) for commercial confit duck legs; and this book's Homemade pork sausages (Saucisses maison), this book's Simple garlic sausages (Saucissons à l'ail) or duck sausage for commercial sausages.

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