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Ariane's Recipe Tips:Don't hesitate to open the crusty top to make sure the cassoulet is not drying out. The texture should be similar to a thick stew. If it seems too dry or pasty, add some liquid, such as stock, demi-glace or even water. Typically, you'll have to cut the crust and add liquid about 3 times before it's hot all the way through. Some cooks in Gascony think cassoulet will only be ready after 7 times of breaking the crust and adding liquid!
If adapting the recipe, try to use as many confit meats as possible. They will give the most flavor.
Cassoulet should always be eaten very hot!
Don't forget the leftovers. Cassoulet is even better the next day after flavors have had time to develop and marry.
This beautiful Duck Wellington by historical food writer, Deana Sidney, makes a fantastic meal for two.
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