Cold Cassoulet Terrine

Yield 4-6
RECIPE Ingredients
Recipe notes
This recipe is a very simple way to transform your leftover cassoulet into a beautiful cold appetizer or a picnic lunch. Ariane grew up eating this dish as her father, Chef André Daguin, was fond of preparing it.
RECIPE Preparation

  1. The day after your cassoulet dinner, assess what is left in the pot and find a small terrine that will hold it.
  2. Discard any bones from the duck leg confit, shred the duck meat a bit, and put all the leftovers in a small pan over medium heat.
  3. Add 1 tablespoon of duck demi-glace per 3 spoonfuls of cassoulet. If you are out of demi-glace, use powdered unflavored gelatin dissolved in water.
  4. Mix together well and heat (it doesn’t have to boil), then transfer the whole thing to the terrine and refrigerate with a heavy weight on top to press the mixture down.
  5. Wait 2 hours, et voilà! You now have a beautiful, sliceable appetizer.
  6. Serve slices of your cassoulet terrine with arugula or frisée salad, and drizzle with a gastrique or any light acidic vinaigrette (half Port, half balsamic vinegar reduction for example). Add a pinch of piment d’Espelette.