Cassoulet with Duck Confit
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. Letting the beans rest overnight develops their flavors. More Bean Recipes
The cassoulet can be prepared through Step 3 and refrigerated for up to 2 days. Rewarm before proceeding.
Jossel's cassoulet brings to mind the south of France, which produces robust, spicy red wines that are good partners for this dish. Some of the region's best values are labeled Vin de Pays d'Oc.