Whole-Duck Cassoulet Recipe - NYT Cooking

There is a clear order of operations to this cassoulet Cut up the duck; remove the skin from the legs and refrigerate them overnight At this point, you can make the stock or pick up the recipe the next day
There is a clear order of operations to this cassoulet. Cut up the duck; remove the skin from the legs and refrigerate them overnight. At this point, you can make the stock or pick up the recipe the next day. But you’ll need the fat from the stock in order to make the confit. And you’ll use the fat from the confit to brown the meat. But this recipe isn’t that demanding; it just takes time. You can do it.

Cassoulet Recipe - NYT Cooking

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Cassoulet Recipe - NYT Cooking

Cassoulet Recipe - NYT Cooking

Cassoulet Recipe - NYT Cooking

Cassoulet Recipe - NYT Cooking

Whole-Duck Cassoulet Recipe - NYT Cooking

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Whole-Duck Cassoulet Recipe - NYT Cooking