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Jacques Pépin brings French comfort food to life with his incredible take on duck cassoulet - a rich, slow-cooked dish ...

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Traditional cassoulet is very rich and not what we are used to eating in New Zealand. It also uses more meat than we usually eat. This recipe substitutes duck for chicken and leaves out the lamb ...

Cassoulet is a hearty dish but with a few little tweaks we’ve reduced the calorie count while keeping the big flavours. Choose really meaty sausages and gammon, take the skin off the chicken and ...

Although there are many recipes for cassoulet, this one is based on a version from the French province of Languedoc, famous for its sausages and foie gras.

Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate. Add the remaining oil to ...