This classic French Cassoulet with duck confit recipe takes a bit of time to prepare but is totally worth the effort!
This post was sponsored by Anolon Cookware. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.
“So how’s the cassoulet going?” asked AJ in a text message to me. I had told him the day before that I was going to be making cassoulet and he got excited. WAY excited. So excited that he ended up texting me three time throughout the day to check the progress of the dish. This is a man who loves his French comfort food.
If you’ve never had Cassoulet before, you are missing out. It’s a classic French dish, which often times makes folks think it’s a fancy pants dish. But really it is a dish that has country roots, made for and by peasants. Though the recipe for my cassoulet looks intimidating, it’s not as difficult as it sounds. Just allow plenty of time to make the various components or make them ahead of time. Or “cheat” and buy duck confit from an upscale grocery store and just skip the step of making it!
Get my recipe for Cassoulet with Duck Confit over at the Anolon website and find the Sauté Pan and the Dutch Oven over at William Sonoma!
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