Cassoulet is one of those great winter dishes that everyone seems to love yet few people get to eat as often as they like. When I first posted this recipe, my culinary conscience nagged me for several days as to whether I could legitimately call this special-occasion dish “Cassoulet.” You see, I don't usually use duck in it. Many people do. A quick check of my ancient “Escoffier Cook Book” revealed that his cassoulet doesn’t use duck either. In fact, he includes the dish in the “mutton” category. I like using at least a bit of pork shoulder, for the silky sauce it produces, and a few pork spareribs, for their great flavor. You could use bone-in chicken thighs instead. A garlicky sausage and some kind of smoked meat are must-haves, as are the fresh crumbs and croutons on top. Some people insist that tarbais beans from France must be used. I’ve used Great Northern beans for decades; they’re a fine substitute. This may seem like an awful lot of work, but all told, it's really not that difficult. Besides, your friends and family are worth it, right? I do hope you enjoy this. ;o)
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Read the recipe on Food52.com