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Wine-Braised Duck Confit with Fresh Thyme
Our Duck Confit leans on unsalted butter and patience: built on a slow, honest base, then finished with Fresh Thyme.
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Classic Cassoulet and Dijon
A Classic Cassoulet, deeply savory and worth the wait, and served and Dijon.
Ingredients
What you'll need
- 1 lb cassoulet
- 1 lb unsalted butter
- a pinch shallot
- 4 oz fresh thyme
- 1/4 cup dry white wine
- 2 tbsp kosher salt
- 1 cup 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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