Cassoulet with Duck Confit and Toulouse Sausage
Cassoulet is a rustic, slow-cooked braise made with white beans and an assortment of meats, topped with a crunchy bread-crumb crust. There are as many versions as there are vooks! This version includes tarbais beans, duck confit and the garlic sausages that are a specialty of Toulouse. Tarbais beans have been grown for centuries in Tarbes, at the foot of the French Pyrénées. Extraordinarily thin skin, and sweet, creamy flesh make haricots tarbais the cassoulet bean.