A simple duck and chicken cassoulet

Cassoulet gets its name from the earthenware pot that it is traditionally cooked in. It is thought to have been created in a small village near Toulouse in France. I’m sure there are as many recipes for cassoulet as there are cooks who make it. Here is mine. The classic version uses a mixture of preserved (confit) meats baked with white beans and various types of French sausage. Here I’ve used a mixture of chicken and duck confits. A crisp green salad and a good spoonful of French mustard a