Winter Cassoulet
When the temperature drops, we lean into rich, slow-cooked comfort—and nothing says winter gathering like a smoky cassoulet bubbling over live fire. Using your Cowboy Cauldron (especially The Wrangler or The Ranch Boss for volume and stability), this French countryside classic becomes a showstopper. These larger models give you the space and heat control you need to handle a full Dutch oven or enameled braiser with ease, whether you're feeding six or sixteen.
This is one of those dishes where you build flavor in layers, then let it ride low and slow while your guests gather, sip, and anticipate. It’s satisfying, unfussy, and deeply comforting—everything a winter meal should be.
Ingredients:
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Bone-in duck legs (or chicken thighs)
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Garlic sausage (like Toulouse or kielbasa)
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Canned white beans (or dried and soaked overnight)
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Onion, garlic, carrots, celery
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Crushed tomatoes
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Fresh thyme and rosemary
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Chicken stock
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Olive oil, salt, pepper, breadcrumbs
Method:
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Use a Dutch oven or heavy enameled pot placed directly on your Cauldron grill.
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Brown duck legs and sausages in olive oil, then remove and set aside.
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Sauté aromatics in the same pot, then add tomatoes, herbs, and beans.
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Return the meats, cover with stock, and let simmer 1.5–2 hours over a medium fire.
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Add breadcrumbs for the last 20 minutes to form a golden crust.
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Serve with crusty bread and your favorite wine.
Pro Tip
If you're new to Dutch oven cooking over live fire, The Wrangler or The Ranch Boss Cauldron gives you better heat control and surface space—two things you want when the dish takes time and teamwork. The wide grill allows you to adjust coals as needed, and the depth of the basin adds radiant heat from all sides.
This recipe is built to be shared. It feeds a crowd, uses just one pot, and turns your Cauldron into a wintertime centerpiece of flavor and fire. Keep it rustic. Let the smoke do its thing. And don’t worry—cassoulet only gets better the second day.
