This classic French Duck Cassoulet Recipe is slow-cooked beans with vegetables and herbs that are then baked with duck confit …
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Why Duck Cassoulet is the Ultimate Comfort Food
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I had this many years ago a Brava Terrace in Sonoma county Calif. It was soooo… good. I'm a bit appalled by all the fat on the fat back, so I'll probably resort to bacon. Now I need to find a store with fresh duck. Thanks for the trip into my culinary past.
Good recipe
I'm impressed with your effort, and to make it even better, I'd like to invite you to send KHAL one of your own cooking tutorial videos.
+++++
Bay leaves, biggest con ever. Cook it without and I guarantee you’ll not notice the difference.
The best bean is Tarbais. They don't turn to mush or explode when cooked for a long time.
Great dish. Definitely going to try it.
You crushed it chef, this looks amazing. I love a good cassoulet!
Could I use chicken?
We love French food but I have always avoided Cassoulet because I am not a white bean fan. You managed to make this look delicious and I can’t wait to try it ????TFS!
Chef, this looks amazing. I know somebody I can get ducks from so I will most certainly cook this. Today I have been cooking down stock for a gumbo. I will cook it Sunday because it’s going to rain all day. Thank you!
I absolutely love cassoulet but don’t like duck! So I just use chunky bacon. ????
Dude, this is the PERFECT recipe for me right now. I have Duck Confit in the freezer lol
Not all heroes wear capes, but, occasionally, they wear aprons! Awesome show chef!
I haven't done that dish for years… Well, you convinced me to make it again !
So satisfying to watch but
I can’t make that.
I haven’t watched this video yet I just want to get this question out to you first,
What do you serve for your Christmas dinner? Now on to the video I do enjoy your videos and recipes they are the best! Blessings to you.
I know it's not traditional by any measure, but I make a cassoulet with my thanksgiving leftovers every year. Turkey, usually some roasted pork, and some nice sausages. Great use of leftovers, and stays authentic to the origin of Cassoulet as a 'struggle meal' – made typically by poorer folk to stretch food made throughout the week!