This cassoulet is filled with plenty of white beans, called flageolet, pork sausage, and duck confit. It’s a hearty cassoulet fit for winter dining.
About Mary Risley
Mary Risley is the founder of the volunteer organization Food Runners and of Tante Marie’s Cooking School in San Francisco. She started the school in 1979 after years of teaching cooking classes in her apartment. She’s also a regular contributor to Bon Appétit, Saveur and The San Francisco Chronicle. Risley is the author of The Tante Marie’s Cooking School Cookbook.