Dish · french
Cassoulet
White beans slow-cooked with duck, pork belly, and sausage until the beans turn creamy and absorb the meat's fat, often finished with a browned breadcrumb crust on top. It's a long-cooked, dense dish.
Where it comes from
The dish comes from southwestern France, particularly the towns of Castelnaudary, Toulouse, and Carcassonne, each claiming a slightly different version as the original one, with no single recipe settled among them. It grew out of using regional meats and dried beans over a long, slow cook.
What cooks argue about
Which meats belong in it is the town-by-town fight, duck confit against just sausage and pork. Cooks also argue over breaking the breadcrumb crust into the beans during baking versus leaving it alone.
Versions
Nobody has published a cassoulet here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
white beans
duck legs
carrot
onion
garlic