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Duck and Pork Cassoulet
Cassoulet is the ultimate comfort food in the South of France. Chef Cedric prepares his in a traditional style with pork sausage braised with cannellini beans, fresh thyme, white wine, and the piece de resistance— a confit duck leg. With crispy skin and tender, fall-of-the-bone meat, the duck is just the cherry on top of this delectable dish.
Nutritional facts
Protein
51g
Carbs
33g
Calories
730
Fat
43g
Ingredients
Pork SausageDuck Leg ConfitDuck FatCarrotsPlum TomatoRosemaryGarlic PowderOnionCanned Cannelini BeansThyme
Reviews
4.3
Based on 518 reviews
Sean Zuk · 02/06/25
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About Cedric Nicolas
Born and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.
He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.
Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.
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