Skip to main content
Epicurious
Cookbooks

Cassoulet Toast

5.0

(3)

A single slice of toasted country bread topped with a butter bean ragout shredded duck confit and parsley.
Photo by Gentl & Hyers

The essential flavors of cassoulet can be distilled into one hearty toast. It’s greatly simplified, of course, and it isn’t true cassoulet, but it is very, very good! You could cut this into little bars as a pre-dinner bite or serve one toast per person alongside a crisp salad of bitter greens for lunch.

Timing Tips

Up to 2 days ahead: Cook the bean mixture. Store in the fridge and rewarm when ready to serve. Up to 2 hours ahead: Cook the duck leg and prep the parsley.  At the last minute: Make the toast and assemble.

See Related Recipes and Cooking Tips

Read More
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.