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Cassoulet Recipe Kit

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Cassoulet Recipe Kit

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    $196.99

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    $196.99
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    This classic dish of preserved duck, sausage and beans is the very soul of traditional Gascon cooking. It makes a hearty meal that is perfect for sharing with friends along with a bottle (or two) of robust red wine.

    Additional Information

    Cassoulet is a traditional, thick bean and meat stew from the Southwest of France, where it takes on almost religious importance. Every town has a variation on the recipe, and each believes their interpretation is the only true cassoulet. We offer an easy-to-follow recipe kit that will make you an expert in no time (and a believer in the superiority of our version).

    From the creamy-white heirloom Haricot Tarbais beans to the duck leg confit, you’ll have everything you need to create a feast fit for a holiday or any special occasion meal. The generous proportions should happily feed 12 hungry people.

    And to make it the most authentic experience, you can order our signature cassoulet kit with a splendid clay bowl. Hand-crafted in France by a pottery founded in 1875 and emblazoned with the D'Artagnan name, this 8 quart cassole allows for a perfect crust to form over the top of the cassoulet while it's baking.

    With or without the clay bowl, our cassoulet kit makes a marvelous gift for those who love to cook.

     

    Note: Please see individual product pages for nutritional, allergen information and expiration dates.

    Cassoulet kit is available with the clay bowl in limited quantities. Please be sure to click the correct button to order either: the cassoulet recipe kit ingredients, just the bowl, or both the ingredients and the bowl in the specially-priced package.

    In the event that any of the kit's products listed above is not available at the time of shipment, D’Artagnan reserves the right to make an appropriate substitution for an item of similar value.

    Just the facts

    Ariane's Tips for Cooking and Serving Cassoulet:

    Mix the beans with the meat once all the beans are cooked and some of them start to burst.

    Don’t hesitate to cut open the crust to check if the casserole is drying out too much inside. The texture should be that of a thick stew. If the texture seems too dry or pasty, add some liquid, such as stock or demi-glace.

    Cassoulet should be eaten very hot.

    Drink a robust red wine with cassoulet, like Madiran or Malbec.

    Cassoulet is quite filling, so is often served with little else than a refreshing salad and a slice of rustic bread to mop out the bowl.

    And don’t forget to enjoy the leftovers. Cassoulet is always better the next day!

    Our Cassoulet

    “Cassoulet is less a recipe than a way to argue between villages.” -André Daguin

     

    From the heirloom Haricot Tarbais beans to the duck confit, our cassoulet recipe strictly follows the traditional recipe perfected in Ariane's village in Southwest France. Our version is the one true cassoulet. Accept no substitutes.

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