Submitted by Mike Abrams, Jan 10, 2008 11:44

The only Cassoulet worth eating is made with goose confit, duck is too dry. Better to add roasted duck along with the lamb, pork and garlic sausage (coteghino). Great Northern beans, fresh chicken stock and ripe tomatoes fill the Cassoulet with flavor. Moistening the bread crumbs with goose fat and pushing the crumbs under 1-2 times provides a crust worth eating and still leaves the Cassoulet with enough liquid.

Note: Comments are screened, and in some cases edited, before posting. We reserve the right to reject anything we find objectionable.