Duck Cassoulet Jean Larnaudie | Glass Jar 750g
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Cassoulet from occitan caçolet and Spanish: "cazoleja" or "cazoleta") is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs), originating in southern France. It is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.
The dish is said to have originated in the town of Castelnaudary, and is particularly popular in the neighboring towns of Toulouse, and Carcassonne. It is associated with the region once known as the province of Languedoc.
An organization called The Grand Brotherhood of the Cassoulet of Castelnaudary (french: La Grande Confrérie du Cassoulet de Castelnaudary), has organized competitions and fairs featuring cassoulet every year since 1999.
Cassoulets are made with white beans (french: haricots blancs or lingots), free-range duck and goose confit, sausages, and sometimes additional meat. In the cassoulet of Toulouse, the meats are pork and mutton. The cassoulet of Castelnaudary uses a duck confit instead of mutton.
Haute cuisine versions require mixing pre-cooked roasted meats with beans that have been simmered separately with aromatic vegetables but this runs counter to cassoulet's peasant origins. In the process of preparing the dish it is traditional to deglaze the pot from the previous cassoulet in order to give a base for the next one. This has led to stories, such as the one given by Elizabeth David, citing Anatole France, of a single original cassoulet being extended for years or even decades.
I thoroughly enjoyed this Duck Cassoulet. While I can’t travel to France for now, I can at least enjoy a delicious taste of it at home. Some black cherries simmered with a star anise were a great accompaniment.
Have not tried it yet
Delicious but full of tiny bones and shards
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