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Urgent: Can I Freeze Cassoulet?

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I made a batch of cassoulet, roughly based on the Saveur French cookbook recipe, with galicky saucisse de Toulouse, duck confit, and a pork trotter. It is delicious, but very rich, and I have enough left for 3 generous servings. Considering the time and work that went into it, I'd hate to let it go stale in the fridge. Can I freeze the cassoulet? If, not, how long do you think it will last in the fridge?

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  1. I'd go ahead and freezer it...I freeze beans and stuff all the time, works fine...might get a little watery, but hey, that will cook off, right? Better to suffer a little texture loss than waste good food. Still going to be better than a Big Mac, right?

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    1. re: Cyndy

      Ditto. It should freeze very nicely. I usually find that beans get a little dry, but whether they get watery or dry, that's easily dealt with and the taste will not suffer either way.

      As the other person mentioned, it will only taste better for a few days, but much longer than that and you have to worry about it going bad - cooked beans are not terribly long-lasting in the fridge.

    2. Cassoulet doesn't get 'stale', but rather the flavor deepens and improves w/ time. I usually finish eating my batch within 4 days--flavor and texture seem to peak around the third day. You might want to recrisp the duck skin right before eating and may have to add some water or broth to counter thickening when reheating.

      Personally, I would eat it now rather than freeze it; invite friends over if you're kind enough to share--I'm a bit selfish when it comes to cassoulet ;-) Texture of the beans and meat would be compromised from freezing IMO. I don't know, just seems wrong to spend that time and energy coaxing the love out of a dish and then sticking it in a chilly freezer. But that's just me...

      1. Cassoulet freezes well.

        1. We seldom have leftover cassoulet, but several times we added broth and made bean soup...if any was left we froze it.

          1. Thank you very much for the responses! I think I'll try freezing the cassoulet, as I won't have the chance to eat it within the next couple of days. I was worried about the effect of freezing on the beans, but I can always follow Jim's suggestion and turn it into a delicious soup if the texture of meat or bean is compromised--or if more than 3 people show up for dinner.

            Thanks, again!