Duck Cassoulet Recipe Reviews - (Pg. 2)
Reviewed: Dec. 28, 2005
A beautiful dish! I used a Dutch oven to cook this, as is customary with most cassoulets. It worked wonderfully! I also added bread crumbs and agree, they are worth the extra few minutes in the oven. Thank you for this great recipe!
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Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA
Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 5, 2004
Captures the flavors of true cassoulet without the hassel of making it the authetic way. I used tomato paste instead of a fresh tomato to get closer to authetic flavor. Do take the time to put it in the oven with the bread crumbs, it really gives the dish a beautiful finish.
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22 users found this review helpful


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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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