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.
Slow-Cooked Duck with Green Olives and Herbes This is the most forgiving and delicious duck recipe you’ll ever find. Slow-cooking duck with aromatics makes it as tasty and tender as confit. Finish by grilling until the skin is shatter crisp.