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My cooking tips
for the famous
French peasant dish
Cassoulet
Also see these
Cassoulet pages
 Cassoulet
pointers
 Soaking
The beans will double in volume when soaked, so be sure to use a large enough
bowl and sufficient water.
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.
Cassoulet
serving
suggestions
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.
Cassoulet
variations
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.
Cassoulet
leftovers
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.
Explore additional
Cassoulet pages
  
 
  
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