Cassoulet-the Defender of French Culture

Originally a “peasant food”, an assembly of beans, pork, sausage, ducks confit, and gizzards cooked slowly together for a long time.  Dating back to the Hundred Years War, the dish somehow, became of great importance to the regions of Gascony and the Languedoc.  This humble stew’s ingredients don’t change much between the two regions aside from the type of beans they use, bread crumbs or no bread crumbs.  Check out my version of the Cassoulet-with Duck Confit, Duck Breast, Pork Tenderloin, Merguez and Garlic sausage, Fresh Cranberry Beans and Ceps-with beautiful port and cognac jus.  Great hearty fall dinner; no wonder it is symbolically the defender of French culture!

Did you know there was a brotherhood to defend its Glory?  The Grand Conrerie du Cassoulet in Castelnaudary, France conducts surprise taste tests of local chefs.

O

ur version of Cassoulet-

God Bless the USA!