Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it's traditionally baked in, the cassole (see Note), which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse.More French Recipes
The cassoulet can be prepared through Step 6 up to 3 days ahead. Let cool, then refrigerate. Bring the ragout and beans to room temperature before proceeding.
In Toulouse, the locals pour hearty, tannic reds to accompany cassoulet, like the wines of the Collioure region, which lies to the southeast.