Cooking Cassoulet with Chef Daniel Boulud

duck confit

🥗Healthier: chicken thighs

💰Cheaper: canned duck

Chicken thighs are leaner and more affordable.

pork sausage

🥗Healthier: turkey sausage

💰Cheaper: beef sausage

Turkey sausage is lower in fat.

white beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper.

pork shoulder

🥗Healthier: lean beef

💰Cheaper: pork loin

Lean beef offers a healthier fat profile.

Cure duck legs and lightly wash off salt.

Submerge duck legs in duck fat with garlic and herbs.

Bake duck legs at low temperature for 2.5 to 4 hours.

Soak beans in plenty of water for 2 days.

Strain soaking liquid from beans and place in pot with onion, clove, pork skin, celery, carrot, and smoked bacon.

Stew the mixture gently for about 2 hours until beans are tender.

Prepare a mixture of onion, bacon, and tomato, cooking until combined.

Pour cooked beans over the mixture and cover with lamb braising liquid.

Cook lamb on the bone with vegetables, herbs, and spices, then cut into pieces for garnish.

Add herbs, garlic, and a small amount of tomato to the beans.

Assemble cassoulet in a large crackpot with layers of garlic confit, lamb, diced pork skin, and bean stew.

Top with duck legs and drizzle with duck fat, adding foie gras if available.

Sprinkle bread crumbs on top and bake for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary