Cassoulet with Duck Confit - Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors.
Garlic Confit: sweetly fragrant cloves of garlic goodness is quite irresistible. Tender cloves can be used in countless ways: whisked into vinaigrettes, slathered on crostini, smashed into mashed potatoes, stirred into dips, incorporated into eggs of all sorts, mashed into pan sauces, even fancied up as a hostess gift in a lovely jar. When the garlic is gone, save that infused oil for drizzling and dipping and sautéing.