A Christmas Tradition: French Cassoul

I'm excited to share a special dish that has become a Christmas tradition in our household - the French Cassoulet.

Every year, I order two whole ducks for this special occasion. Deboning them is a labor of love but worth every minute. The bones are used for a rich, flavorful stock in various dishes throughout the year. The thighs are transformed into a succulent confit, slow-cooked until they're fall-off-the-bone tender.

But the star of the show is undoubtedly the duck breast. We enjoy one on Christmas Eve and save the other for our traditional Japanese New Year's meal. It's a beautiful blend of our Japanese heritage and our love for French cuisine.

This year, I decided to take our Christmas dinner to the next level with a French Cassoulet. This hearty, slow-cooked casserole is a classic French dish for the holiday season. It's filled with white beans, sausage, and duck. All simmered together in a rich, flavorful broth.

The result is a dish that's warm, comforting, and bursting with flavor. It's the perfect way to celebrate the holiday with family and friends.

Now, I know what you're thinking. "Tateki, this sounds amazing, but it also sounds complicated." Don't worry. I've got you covered. I've put together a detailed recipe that will guide you through every step of the process. You can find it here.

So, why not start a new tradition this year? Give the French Cassoulet a try. I promise it's worth the effort.

Bon Appétit!