Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon.

This cassoulet recipe by acclaimed cookbook author Paula Wolfert includes duck confit and the French garlic sausages that are a specialty of Toulouse, a city in southern France. Put the ham hocks ...

Cassoulet requires a few ingredients you won ... Confit the duck legs. Confit duck legs are a gift that keeps on giving in this dish: The rich meat gets pulled off the bone, the rendered fat ...

Nestle the duck legs, garlic sausage and bacon into the beans. Bake for about 40 minutes, until the cassoulet is bubbling, and all the meats are hot. Remove from the oven and let rest for 15 minutes.

In Toulouse, cooks sometimes use goose confit instead of duck. Finding chunks of mutton in a cassoulet in Carcassonne is not unusual. There also are variations on the theme, such as seafood or veg ...

Le Central’s cassoulet is one of the more elaborate around, with lamb, pork shoulder and boudin blanc, as well as the all-important duck leg confit and slightly garlicky Toulouse sausage.

It was good, I do remember, but whether it was lamb or pork, duck confit or ham hock, belly or ragout, right or wrong sausages, I cannot say. Since my cassoulet initiation, I've made the dish a ...

So what does traditionally prepared duck confit have going for it ... eye at anyone who could be so gauche as to serve a winter cassoulet without it? Here are the highlights.

Originating in the rural kitchens of France, cassoulet was traditionally made by farm wives with easy access to ingredients like duck confit, freshly butchered pork or lamb, and rendered lard ...

In South West France, cassoulet is more than king: it’s God Himself. That’s according to the celebrated belle epoque chef Prosper Montagné, anyway — and almost a century after he said it ...