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

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 ...

Jacques Pépin brings French comfort food to life with his incredible take on duck cassoulet - a rich, slow-cooked dish layered with flavor, tradition, and culinary mastery. Watch as he guides you ...

Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling, and all the meats are hot. Remove from the oven and let rest for 15 minutes.

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.

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 ...

“I thought, cassoulet — great ... followed by a sprinkling of chopped pig’s trotter, more beans, the duck legs and still more beans. The idea is to make it easier for the server to give ...

Made with Toulouse sausage, white beans, pork rind and trotter, confit duck and local garlic, cassoulet gets its name from the cassole clay pot in which it’s cooked. While this Occitanie dish is ...

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 ...