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