Duck cassoulet is the perfect winter fare. It’s a fantastic, hearty dish with layers of flavor that come together beautifully ...

Our French teacher took us to a small restaurant for lunch and had us try a regional specialty: cassoulet. Of course, she first had to warn us that there would be duck in the cassoulet ...

Layer cassoulet. It goes like this: one-third of ragout mixture, half of the sausage and duck meat, another third of the ragout mixture, remaining sausages and duck meat, then remaining ragout ...

This cassoulet recipe by acclaimed cookbook author Paula Wolfert includes duck confit and the French garlic sausages that are a specialty of Toulouse, a city in southern France. Put the ham hocks ...

In Toulouse, cooks sometimes use goose confit instead of duck. Finding chunks of mutton in a cassoulet in Carcassonne is not unusual. There also are variations on the theme, such as seafood or veg ...

Le Central’s cassoulet is one of the more elaborate around, with lamb, pork shoulder and boudin blanc, as well as the all-important duck leg confit and slightly garlicky Toulouse sausage.

Bugs Bunny appears to have won: It is decidedly duck season in Michigan City, at least at the new Heron Bistro along the main drag. When John J. Watkins and I entered the kitchen, Ryan Kellogg was ...