In this video, learn to make Toulouse-style cassoulet, a classic French country dish that resembles a stew of white beans and pork. The recipe takes its name from the rustic pot it's baked in, which is usually shaped like an inverted cone to produce an ideal crust. This version, by acclaimed cookbook author Paula Wolfert, features duck confit and the local garlicky sausages that are a specialty of the area. Locals use hearty, sour reds to accompany cassoulet, like the wines of the Collioure region.