December: Duck and Black-Eyed Pea Cassoulet
Down-home Southern soul food meets high-class French fare in this recipe for Réveillon―a 19th-Century Christmas-meal tradition among French Creoles that's still alive in New Orleans. Smoked bacon, mushrooms, and
tender braised duck bring deep flavor to this dish that's warm, hearty, and perfect for a meal with family and friends on
a cold winter night.
View Recipe: Duck and Black-Eyed Pea Cassoulet
NextDecember: Sticky Date and Coconut Cake
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