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
730kcal
Fat
43g
Ingredients
Pork Sausage, Duck Leg Confit, Duck Fat, Carrots, Plum Tomato, Rosemary, Garlic Powder, Onion, Canned Cannelini Beans, Thyme
Reviews
4.3
Based on 1561 reviews
Sean · 02/06/25
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas 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 schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of 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. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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