At its heart, cassoulet is about combining white beans usually haricot or flageolet with a variety of meats, simmered low and slow to meld flavors.
Historically, it might include confit duck or goose (preserved in fat, a regional specialty), pork in various forms (sausage, shoulder, or rind), lamb, or even game in leaner times. The beans, creamy and tender after long cooking, act as a canvas, absorbing the rich, savory depth of the meats.
Today I did a version with duck, pork shank, pork belly, and andouille sausage as an example of this flexibility.
The finished product is so delicious I will probably make another batch for mother's Day.
At its heart, cassoulet is about combining white beans usually haricot or flageolet with a variety of meats, simmered low and slow to meld flavors.
Historically, it might include confit duck or goose (preserved in fat, a regional specialty), pork in various forms (sausage, shoulder, or... See More
