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12
main-course servingsEasy
Published 2003
This is an easy and less rich version of cassoulet that substitutes braised duck legs for confit duck legs. It still has plenty of flavor because you cook the beans in the braising liquid from the duck legs. Feel free to make half as much as called for here.
Rinse the beans and put them in a bowl with enough water to cover by at least
If using, put the pig’s foot halves in a pot, cover with cold water, and bring to a boil over high heat. Boil for 5
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