Duck and Sausage Cassoulet

  • LollyG Posted: 11/28/09
    Worthy of a Special Occasion

    This recipe is not up to Cooking Light's high standards. What the heck are duck confit legs? Where do you get them, and what are possible substitutes? When the Cassoulet is baking, should it be covered or uncovered? I love a good cassoulet, but this one takes forever, and with the odd ingredient required, its just too much trouble.

  • ChuckinVT Posted: 12/11/09
    Worthy of a Special Occasion

    I did this for two and substituted chicken drumsticks for duck legs. I also used canned beans and replaced water with stock. If you can tolerate cooking part of it one day and finishing the next, it is worth the wait. It is better than the restaurant cassoulets in France, and is not a lot of work if you cheat as I did. I will be doing this one again for guests next week.


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