The next time you are snowed in, cozy up with these comfort food recipes paired with perfect wines.
These pairings are inspired by classic cassoulet recipes and Languedoc wines.
Cassoulet is a rustic dish, traditionally created to feed peasants after long days of work. But whether you are toiling in the outdoors or just toiling at the office, a slow cooked dish like cassoulet can really soothe the soul. 
Legend has it that cassoulet originated in the Languedoc region, so naturally cassoulet and Languedoc wines are a perfect pair. The creamy white beans, meats, and spices are a delicious match with rich reds.
Chateau Ste. Eulalie Mingervois Plaisir d’Eulalie 2015 $14
This deep, rich red wine finishes with delicious spiciness that will only enhance the white bean dish. Let its earthy and licorice flavors bring new layers of taste to the cassoulet.
Domaine de Fontsainte Corbieres Reserve La Demoiselle 2015 $16
Full of ripe fruit flavors, this wine finishes with deep leather and smoke notes. With aromas of baking spics, its warmth and depth mirror the comforting flavors of a cassoulet.
Snow Day-Ready Food and Wine Pairings
- Total Time: 210 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty French-inspired cassoulet, perfect for a cozy snow day. Slow-cooked beans, duck, and sausage make this a rich and satisfying meal.
Ingredients
- 1 lbs (454 g) white beans
- 1 smoked garlic sausage
- 1 lbs (454 g) smoked duck breast
- 6 smoked mild sausages
- 6 confit duck legs
- 2 oz (70 g) tomato paste
- 2 medium onions or 1 large onion (diced - 2 small heads of garlic)
- 2 bunches thyme (rosemary and bay leaf (divided))
- 1 quarts (946 ml) chicken broth
- 2 tbsp red wine vinegar
- Breadcrumbs
- Salt and pepper
Instructions
- Preheat your oven to 350°F (177°C).
- The day before, combine the beans with 1 tablespoon of vinegar, 1 bunch of thyme, and a bay leaf to soak. Add water to cover all the beans, cover with cling wrap, and leave at room temperature for about 12 hours.
- Once ready to cook, drain the beans.
- Combine the beans with 1 quart of broth, 1 tablespoon of vinegar, and the remaining herbs.
- Cover and cook slowly for about 1 hour and 30 minutes, stirring occasionally.
- Meanwhile, in a heavy-bottomed pan, melt the duck fat over medium heat.
- Brown the smoked duck breast, garlic sausage, and other smoked sausages (cut into small pieces), ensuring not to overcrowd the pan.
- Once browned, set the meats aside on a platter and remove excess oil from the pan with a paper towel.
- In the same pan, brown the onions, then add the garlic.
- Once softened, add some broth from the beans, the tomato paste, a little pepper, and a pinch of salt.
- Scrape any brown bits from the bottom of the pan.
- Add the beans and remaining liquid, then cook slowly for about 1.5 hours. Add more stock if needed.
- Once the beans are cooked, assemble and bake the Cassoulet.
- Place the beans in a deep casserole dish.
- Layer on the duck breast, garlic sausage, and sliced smoked sausage.
- Finish with the duck confit legs.
- Cover the casserole and bake in a 350°F (177°C) oven in a bain-marie (place the casserole in a larger roasting pan and fill with water halfway up the casserole).
- Bake covered for about 30 minutes.
- Uncover, sprinkle with fresh breadcrumbs, and bake for another 15 minutes at 350°F (177°C), or until golden brown.
Notes
- For a deeper flavor, consider using homemade chicken broth instead of store-bought.
- If you don’t have duck confit legs, substitute with extra duck breast or other fatty meats like pancetta.
- To make ahead, assemble the cassoulet up to the baking stage and refrigerate overnight. Add 15 minutes to the baking time.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 700
- Sugar: 5
- Sodium: 800
- Fat: 50
- Saturated Fat: 15
- Unsaturated Fat: 30
- Carbohydrates: 60
- Fiber: 15
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What types of meats can I use in my cassoulet?
Traditionally, cassoulet includes a mix of meats such as duck, sausage, and pork. You can customize the meats based on your preference or what you have available.
How long should I cook the cassoulet for optimal flavor?
For the best flavor, slow cook the cassoulet for several hours, allowing the beans and meats to meld together. Generally, a cooking time of 2.5 to 3 hours is recommended.
What wines pair best with cassoulet?
Languedoc wines are excellent choices; for instance, try Chateau Ste. Eulalie Mingervois Plaisir d’Eulalie 2015 for its spiciness or Domaine de Fontsainte Corbieres Reserve La Demoiselle 2015 for its ripe fruit and warmth.
