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Wine-Braised Duck Confit with Gruyere
Wine-Braised Duck Confit with Gruyere -- balanced between sweet, salt and heat.
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Free recipe
Wine-Braised Cassoulet with Herbs de Provence
A Wine-Braised Cassoulet, rich without ever feeling heavy, and served with Herbs de Provence.
Ingredients
What you'll need
- 1 lb cassoulet
- 2 tbsp unsalted butter
- 1 cup shallot
- 3 cloves fresh thyme
- 1 tsp dry white wine
- 1/2 cup kosher salt
- 1 tbsp cracked black pepper
- to taste fresh herbs, to finish
Method
Step by step
- Season the cassoulet generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the cassoulet and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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