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Simplified Cassoulet
March 29, 2007

Cassoulet is a labor of love but this at least drastically cuts down on the labor. I had to make a few changes due to neccessatity: use pork shoulder instead of lamb because it is hard to find here, and used chicken thighs with skin-on for the duck. If brine the chicken thighs prior to cooking them, they develop a flavor similar to duck confit. And I have found the flavor is best if you let everything sit overnight and do the last baking the next day. Is this the same as cassuolet a French restaurant? No, but it is doable at home and captures all the great flavors without slaving for 3+ days.

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