In the spirit of rugged American individualism, this flavorful recipe messes with a classic (near perfect) French dish. Relying less on pork parts not easily procured in U.S. supermarkets, store bought confit duck legs, and time saving short cuts, this plate delivers the best combination of traditional French cooking and American free spirited kitchen ingenuity (AKA efficiency). Duck confit can take hours to prepare. Why not leave the slow cooking in tons of duck fat to the experts? D'ARTAGNAN prepares fall-off-the-bone-tender duck legs cooked slowly in their own juices with traditional French aromatics with overnight delivery across the United States, cutting prep time down by at least four hours. MOODY'S DELICATESSEN & PROVISIONS also makes delicious confit duck legs and these waterfowl extremities arrive with a bit of the herbs and juices that should be poured right into the pot. Much debate goes into whether the bread crumbs should or should not be added to a cassoulet before it goes into the oven to add another layer of crispy crust to the stew. They have been left to pass here because there is always enough for leftovers and the crumbs maintain their textural bite and freshness for days when stored in an airtight container. Making cassoulet is satisfying. Not only is it a hearty, one-pot meal that lasts for days, home chefs can tinker endlessly with its flavors. Scraps of charcuterie can be tossed in, pork belly substituted for the pancetta, rosemary for the thyme, and lamb sausage for the pork. Served with a glass of red wine from Langedoc, this is a heart-warming, belly-filling wholesome meal for family and friends..
RANCHO GORDO in California grows and ships authentic cassoulet Tarbais beans developed and preserved by generations of French farmers. If unavailable, any large creamy cannellini or great northern white bean may be substituted. If garlic sausage can not be found, use any flavorful pork sausage and this dish, as it should, will reflect individual tastes and preferences.