This recipe is a little salty—you can make it healthier (and much quicker), by seasoning the duck legs with salt and pepper and browning them in the Dutch Oven. We made ours the day before and left it overnight to let the flavors deepen.
Cassoulet Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors.
Complement the rich flavor of roasted duck with a bright blackberry-citrus sauce. After roasting, use leftover duck fat to flavor your choice of roasted root vegetables. Serve With: Roasted Root Vegetables and Chocolate Puffs with Mascarpone Cream.