The how2heroes crew was treated to the genius of Chef Rembs Layman as he whipped up a bold Cajun Duck Cassoulet at Tupelo Restaurant, located in Inman Square, Cambridge, MA (down the street from the how2heroes headquarters). You may remember his smash-hit Southern classics: Skillet Fried Chicken and Braised Collard Greens. This upcoming video will be a guaranteed touchdown!

Cassoulet may appear to be a daunting process, but Rembs breaks down the steps, making this French classic do-able for any home cook! He started by soaking kidney beans overnight and making the duck confit (pictured left). Rembs made more confit than needed for the recipe, suggesting to keep the extra in your refrigerator (submerged in fat) to use for a variety of different weeknight meals. Duck crepes, duck confit salad- his suggestions made us salivate!

The finished dish was an amazing, bold-flavored take on the traditional comfort food classic. Despite the fact that it was 10:00 a,m,, the crew didn’t hold back- Cajun Duck Cassoulet made for a very hearty breakfast!  Watch for Rembs’ video coming soon. In the meantime, test some of these other delectable ducky dishes: Duck Confit by Jericha Strickland, Jeff Potter’s Duck Confit Sugo, Jason Bond’s Tea & Salt Cured Roast Duck, Tony Maws’ Cured Duck Breast, Deidre Antes’ Seared Duck Breast on Wild Rice Pancakes, or Patricia Yeo’s Duck Curry Meatballs.

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