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2941 Restaurant—Duck Cassoulet

Sure cassoulet has humble origins as a slow cooked casserole from France, but leave it to Chef Bertrand Chemel to class up this hearty winter staple. He combines braised Tarbais beans, house made duck and pork sausage, a roasted duck confit breast and Swiss chard. Warm up to the challenge by starting with Bertrand’s foie gras appetizer. If you’re like us, you might have to sleep sitting up after this one.

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