Cassoulet with Duck Confit

Preparation info
  • Makes


    main-course servings
    • Difficulty


Appears in
The Duck Cookbook

By James Peterson

Published 2003

  • About

A cassoulet is really just a French version of baked beans. But what beans they are! Duck confit or braised duck legs are nestled into the beans, and the whole concoction is baked. Bread crumbs are sprinkled over the cassoulet as it bakes—and in traditional versions a goodly amount of duck fat, too. Once browned, the now crispy bread crumbs are gently spooned back into the cassoulet and more fresh bread crumbs are added. The result of all of this is a slightly crunchy texture from the bread