Thomas Keller is a living legend to foodies. When he puts his name on something or a recipe comes from him, you know it will be the best. Lately he has been doing a lot of recipes for Williams Sonoma and are listed in their catalogs and website. When I saw the Slow Cooker Cassoulet recipe in the newest catalog, I needed to make it. Cassoulet is a classic French dish from the Laguedoc region of France and traditionally consists of duck confit, foie gras. This is a little more user friendly recipe and all the ingredients can be found at your local store
I did adapt it to the oven instead of a slow cooker and used a large Le Creuset French Oven to fit all of theingredients. I started the oven at 215 degrees and raising it to 350 degrees in the last hour. The total cooking time in the oven was 5-6 hours and then add on an hour and a half of prep. The combination of flavors from the slow cooked pork, white beans, chorizo sausage and the crunchiness of the sliced baguette on the top was incredible. John said that this might be his favorite thing I have ever made.
