I was recently given 2 ducks by my cousin, and I'm thinking of ways to use it on Thanksgiving. I love cooking French food, and thought that cassoulet would be a welcome addition to our feast--it's rainy and cold here in California, and we will be having roughly 40 people at our celebration.
I'm trying to think of ways to make the cassoulet more Thanksgiving themed. One thought I had was to cook a thin layer of cranberry sauce on top, or a layer of simple stuffing on top instead of breadcrumbs. I can't find any similar recipes online. Any suggestions? Has anyone experimented with classic cassoulet?
I've been making a kick-ass rave all-poultry French Cassoulet every New Year's Day for around 20 years now. Only have half of it typed up at the moment, unfortunately, but will post it asap.
Basically, I use the leftovers from the Xmas roast goose, along with chicken breast, turkey kielbasa &/or andouille sausage, etc., etc.
But of course I'd NEVER bastardize it with cranberry sauce or stuffing. Personal preference is everyone's right, but that's just creepy to me - lol!!