Cassoulet from Cooks' House: The Art and Soul of Local, Sustainable Cuisine (page 108) by Jennifer Blakeslee and Eric Patterson

  • pork hocks
  • bacon
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Duck legs must be salted and rested at least 6 hours, then cooked for at least 4 hours. Other meats must be cooked together for at least 2-3 hours. Assembled cassoulet must be cooked for 2 hours then allowed to cool and refrigerated overnight. Can substitute olive oil for duck fat; cranberry beans, navy beans, or Great Northern beans for cannellini beans; and the chicken stock recipe on p. 113 for store-bought chicken stock.

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

    Duck legs must be salted and rested at least 6 hours, then cooked for at least 4 hours. Other meats must be cooked together for at least 2-3 hours. Assembled cassoulet must be cooked for 2 hours then allowed to cool and refrigerated overnight. Can substitute olive oil for duck fat; cranberry beans, navy beans, or Great Northern beans for cannellini beans; and the chicken stock recipe on p. 113 for store-bought chicken stock.

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