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Looks like a great recipe, especially down here in Louisiana for all the duck hunters. Replace the Toulouse sausage with some good, fresh andouille if you have access to it. Give it a try!

Cooking in Sens


I think the Dog gave me this idea.  I don’t have any cannellini beans in the pantry.  I’ve got 2 kinds of hominy and chickpeas.  In addition, normally I would have used duck legs instead of duck breasts for the cassoulet, preferring to reserve the duck breasts for searing and eating rare. However, I have so many duck breasts!  And these weren’t Jean Louis’ anyway but of an inferior but okay supermarket quality.


This cassoulet turned out well, even with the chickpeas.  In fact, in was fabulous 🙂  I had a bonus of Toulouse sausages in the freezer and seared the fat from 3 duck breasts, using two in the cassoulet and reserving one for sandwiches or a salad later.  I browned the sausages in some of the reserved duck fat and also used some to saute the onions, garlic and carrots.


All of my stove top casseroles and tajines are…

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