Cassoulet is a casserole with
beans and meat, often including duck, or Toulouse
sausage, or both. (originally from Castelnaudry
which still specialises in it).
Cassoulet is (according tothose who like it)
one of the crowning glories of Languedoc's cuisine.
The basic ingredient is 'lingot' beans, which
is mixed with confit d'oie (goose conserve),
garlic, pork sausage and rind, and sometimes
partridge or mutton, depending on the local
recipe and availability.
The whole thing is slow-cooked in an earthenware
pot or 'cassole'. This dish, a speciality
of the Aude
département, exists in a variety
of forms from Narbonne to Castelnaudary, but
Castelnaudary lays claim to the original recipe.
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