The first time I had cassoulet was at Boulevardier in Dallas, TX and I was completely blown away. Layers of duck, sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. This classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro. It’s definitely an occasion where you will want to break out the largest pot in your kitchen.
Although there are numerous versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it is traditionally baked in, the cassole, which is often shaped like a wide inverted cone to ensure the greatest amount of luscious crust. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse.
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