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Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras Recipe

Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras

Recipe courtesy Walter Bundy, Lemaire Restaurant

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on September 26, 2006

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    Rican apparently doesn't have enough to worry about in life and has decided to use a recipe review as his own personal platform to try to denounce something he is sadly misinformed about. Go away and take your misery with you! The rest of us want to enjoy foie gras.

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  • on August 30, 2006

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    I am not interested in this recipe for the fois gras, but the cassoulet. So now, I can't get an honest review because special-interest groups are skewing the ratings! My special interest is good food. Please take your politics elsewhere and let me look for recipes with honest feedback applicable to recipes, not your animal-rights concerns. This is not the venue, despite what you think.

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  • on May 11, 2006

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    I eat foie gras everyday, and I would like the food network to consider showing its uses more often.

    people found this review Helpful.
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