I know it's not traditional by any measure, but I make a cassoulet with my thanksgiving leftovers every year. Turkey, usually some roasted pork, and some nice sausages. Great use of leftovers, and stays authentic to the origin of Cassoulet as a 'struggle meal' - made typically by poorer folk to stretch food made throughout the week!
I have a recipe for this dish that takes 3 days. It was a challenge and an exercise in patience. I was in France at the time so it was easy to get duck confit and the right bottle of wine. Just as the dish was finished, we opened another bottle of wine 🍷 and had a lovely dinner on the patio. To die for, as some people say.
We love French food but I have always avoided Cassoulet because I am not a white bean fan. You managed to make this look delicious and I can’t wait to try it 😋TFS!
While I love Great Northern Beans or Navy Beans, I found out that haricot beans, which is what every other place I've seen advertised to use for this, taste like giant white lima beans, and I hate lima beans. Then I found out I'm not that big on duck confit, greasier then I care for. I do plan on making it again just swapping out chicken thighs and great northern beans. A big thing to remember about this and some other "big" French dishes (like Coq Au Vin), none of these were served at Versailles, they were all farmers food, so to be really traditional, just use whatever you have.
Chef, this looks amazing. I know somebody I can get ducks from so I will most certainly cook this. Today I have been cooking down stock for a gumbo. I will cook it Sunday because it’s going to rain all day. Thank you!
I haven’t watched this video yet I just want to get this question out to you first, What do you serve for your Christmas dinner? Now on to the video I do enjoy your videos and recipes they are the best! Blessings to you.
We make a standing beef rib roast and herbed popovers every Christmas Eve and everyone picks their favorite side for me to make. We have glorious leftovers to share for days! 😋
I had this many years ago a Brava Terrace in Sonoma county Calif. It was soooo... good. I'm a bit appalled by all the fat on the fat back, so I'll probably resort to bacon. Now I need to find a store with fresh duck. Thanks for the trip into my culinary past.
Ok, so what if I want to use northern beans from one of those big ass jars with the liquid? Do I use that liquid in place of the wine? I think they're 32 oz.
Well, to each his own, I guess, but I am intrigued by texture as much as flavor. I've had cassoulet with a nice crust on top, and it definitely elevated the dish for me.
Are you suggesting that you can’t taste bay leaf? Do this simple experiment. Steam a pot of white rice with and without a single bay leaf. I guarantee you’ll notice a difference.
![[Live] : ONE 168 วันนี้!! "โจนาธาน vs ซุปเปอร์เล็ก"](http://i.ytimg.com/vi/0jIN65KgJsI/mqdefault.jpg)
I know it's not traditional by any measure, but I make a cassoulet with my thanksgiving leftovers every year. Turkey, usually some roasted pork, and some nice sausages. Great use of leftovers, and stays authentic to the origin of Cassoulet as a 'struggle meal' - made typically by poorer folk to stretch food made throughout the week!
Aloha. Brilliant idea!
Not all heroes wear capes, but, occasionally, they wear aprons! Awesome show chef!
Many thanks for the kind words.
Dude, this is the PERFECT recipe for me right now. I have Duck Confit in the freezer lol
Score!!
I have a recipe for this dish that takes 3 days. It was a challenge and an exercise in patience. I was in France at the time so it was easy to get duck confit and the right bottle of wine. Just as the dish was finished, we opened another bottle of wine 🍷 and had a lovely dinner on the patio. To die for, as some people say.
Nice!
You crushed it chef, this looks amazing. I love a good cassoulet!
We love French food but I have always avoided Cassoulet because I am not a white bean fan. You managed to make this look delicious and I can’t wait to try it 😋TFS!
While I love Great Northern Beans or Navy Beans, I found out that haricot beans, which is what every other place I've seen advertised to use for this, taste like giant white lima beans, and I hate lima beans. Then I found out I'm not that big on duck confit, greasier then I care for. I do plan on making it again just swapping out chicken thighs and great northern beans.
A big thing to remember about this and some other "big" French dishes (like Coq Au Vin), none of these were served at Versailles, they were all farmers food, so to be really traditional, just use whatever you have.
I haven't done that dish for years... Well, you convinced me to make it again !
Chef, this looks amazing. I know somebody I can get ducks from so I will most certainly cook this. Today I have been cooking down stock for a gumbo. I will cook it Sunday because it’s going to rain all day. Thank you!
So satisfying to watch but
I can’t make that.
I haven’t watched this video yet I just want to get this question out to you first,
What do you serve for your Christmas dinner? Now on to the video I do enjoy your videos and recipes they are the best! Blessings to you.
Aloha. Leg of lamb. Then shepherd’s pie with the leftovers.
We make a standing beef rib roast and herbed popovers every Christmas Eve and everyone picks their favorite side for me to make. We have glorious leftovers to share for days! 😋
The best bean is Tarbais. They don't turn to mush or explode when cooked for a long time.
I had this many years ago a Brava Terrace in Sonoma county Calif. It was soooo... good. I'm a bit appalled by all the fat on the fat back, so I'll probably resort to bacon. Now I need to find a store with fresh duck. Thanks for the trip into my culinary past.
Great dish. Definitely going to try it.
You forgot your address and time it will be served, I've got to try it,great video
😂😂 Thanks for watching!
Good recipe
Ok, so what if I want to use northern beans from one of those big ass jars with the liquid? Do I use that liquid in place of the wine? I think they're 32 oz.
Great dish, but isn't it missing the crust of baked breadcrumbs on top?
No
Well, to each his own, I guess, but I am intrigued by texture as much as flavor. I've had cassoulet with a nice crust on top, and it definitely elevated the dish for me.
No crust?
Who washes their cutting board mid cook? Does he know those onions are gonna get cooked with any “raw pork” juices they may come in contact with?
I absolutely love cassoulet but don’t like duck! So I just use chunky bacon. 😊
Could I use chicken?
Cassoulet always has duck in it. It's just called cassoulet.
Bay leaves, biggest con ever. Cook it without and I guarantee you’ll not notice the difference.
Are you suggesting that you can’t taste bay leaf? Do this simple experiment. Steam a pot of white rice with and without a single bay leaf. I guarantee you’ll notice a difference.