Duck and Black-Eyed Pea Cassoulet

  • falljunelaker Posted: 11/28/08
    Worthy of a Special Occasion

    A friend made this for us last night. It was fabulous. Very flavorful. My husband & I have never had cassoulet before so don't know how it compares to other versions, & we don't know how hard it was to make. It was definitely a hit, taste- wise, though.

  • Catwoman Posted: 01/10/09
    Worthy of a Special Occasion

    Not sure this was worth the trouble - though I also ended up with a whole duck, which I cut into pieces & skinned - very time consuming. The flavor was fine - "beany" my friends said. It took much longer to simmer down to where I thought it resembled the picture, but if you think of it as a bean soup, you'll be fine.

  • hmsktm Posted: 01/04/09
    Worthy of a Special Occasion

    Superb! This dish took approximately 3 hours to make. I used a whole duck, but cut it into quarters. I also used 1lb dried black eyed peas that I prepared the day before by simmering for about 1 1/2 hrs with garlic cloves. Served with sauteed mustard greens. Next time I will also serve with french bread! This barely fit in my 5qt Le Creuset French Oven, but it does simmer down.

  • shannon9585 Posted: 03/09/09
    Worthy of a Special Occasion

    I substituted turkey drumsticks for the duck (b/c I can't find duck at my supermarket), but otherwise followed the recipe as written. Like other reviewers said, you really need to let this simmer much longer than the recipe says if you want it to thicken. Because it's fairly time consuming, this isn't something I'd make all the time, but it was nice to try something different and the end result was quite delicious. If you don't skimp on the veggies, this makes a nice warm, hearty meal.

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