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Cassoulet
pointers

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Water
By changing the water in step 2, you minimize the flatulent effect of the beans.

Confit
If you can make your own confit d'oie or confit de canard, by all means substitute it for the duckling in this recipe.

Garlic
To help prevent it from burning and thereby becoming bitter, proceed promptly from step 5 to step 6.

Tomatoes
If fresh vine-ripened tomatoes are unavailable, substitute canned imported Italian plum tomatoes.

Cooking pot
The traditional casserole for the Cassoulet is earthenware.

Sausage
Select a garlicky sausage, such as kielbasa.

Salt
Should you add the salt at the beginning of the recipe, the bean skins will unnecessarily toughen.

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Cassoulet
serving suggestions

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Side dish
A Cassoulet can be a meal all by itself, but a green salad on the side does the "pride of Languedoc" justice.

Beverage
Serve a medium-bodied red wine with some acidity - Languedoc, the wine of the region, complements its gastronomic compatriot admirably.

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Cassoulet
variations

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Meats
Experiment with other meats. How about fresh lamb or mutton, fresh or smoked goose or game birds, calves' feet, veal or pork breast, pork rind, smoked pig's cheek, or ham hocks?

Crust
After pushing the crust into the bean and meat mixture, return the casserole to the oven and let a new crust form. Repeat this cycle two or three times.

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Cassoulet
leftovers

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Plan ahead
A Cassoulet is a natural leftover dish, as its flavor improves each time it is stored and reheated, Therefore, make more than you plan to eat the first day.

Pot sizes
As the quantity of the Cassoulet dwindles, transfer it to a smaller casserole.

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Quick menu

Cassoulet - RECIPE
Cassoulet - COOKING TIPS
Cassoulet - INSIGHTS
What peasant cooking IS & IS NOT
Great Peasant Dishes - HOME PAGE
World Cuisines - HOME PAGE

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