Traditional French cassoulet from Serious Eats

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Notes about this recipe

  • Emily Hope on March 10, 2021

    I had some cassoulet beans from Rancho Gordo and wanted to use them in a cassoulet recipe that didn't take 2-3 days to make, so this fit the bill. I did make a few changes--I used duck rather than chicken thighs--a combo of 4 fresh legs and 2 confited legs. Also, after reading reviews on Serious Eats that the salt pork made it too salty, I swapped it for a smaller amount of pancetta and some diced prosciutto ends I happened to find at the grocery store. While still a somewhat time-consuming weekend recipe, it felt like a reasonable amount of effort for the result. The beans and the duck were both delicious (and I was glad for our family of 3 adults + 2 kids to have added the extra 2 duck legs for leftovers). Nobody was crazy about the Toulouse sausage I got from the butcher, would perhaps swap out for something like kielbasa next time. It is also (as advertised!) a seriously heavy dish, and the leftover beans got a bit claggy. Definitely a 1x per year meal.

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