Cassoulet (Slideshow version)

Cassoulet : Photo of step #26

Stage 17/17 :

Serve each guest with a generous mix of beans and the different meats.

Remarks

The proportions of this recipe are not rigid, so you can add a little more or a little less of something, according to your taste.

For the dried beans, use whatever fairly large white beans you can get. A good French variety is 'lingot du nord'.

For the duck confit, if you are using legs, allow 2 per person.

For the sausage, use a good variety that is available where you live (I prefer using smoked sausage, but this is a matter of taste).

Cassoulet is one of those dishes that just gets better each time you reheat it, so don't hesitate to make a large quantity for reheating on another day or for freezing.

And to drink?

A red wine from the south-west of France. My preference is for a Cahors to accompany this dish.

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